Carrot Cake with Pancake Mix

Name: Carrot Cake with Pancake Mix
Prep time: 95 min
Cook time: 95 min
Yield: 12
Cuisine: Mexicana
Ingredients: 3 cups Tres Estrellas® flour for hot cakes; 2 1/4 cups milk; 3 eggs; 3 tablespoons butter, melted; 1/2 cups refined sugar; 2 tablespoons cinnamon; 1 1/2 cups carrot, grated; 1/2 cups walnut, finely chopped; 2 packages cream cheese, for frosting (190 g each); 3/4 cups whipping cream, for frosting; 1/4 cups powdered sugar, for frosting; green food coloring; orange food coloring; walnut, finely chopped and roasted

1h 10 mins

25 mins

Low

4.75

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Harina Tres Estrellas

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This recipe of Carrot Cake with Pancake Mix is the best carrot cake recipe you will try. The best thing is that, since the pancake mix already has several ingredients, you save a few steps and make this recipe very fast. If you are a carrot cake lover, you have to try this recipe for Carrot Cake with Pancake Mix. The frosting is made by hand and is not very sweet, so it combines very well with this rich cake. Would you like to accompany this cake with a cup of coffee?

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Ingredients

12 portions

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Preparation

Preheat the oven to 180 ° C. ( 356°F)

Mix the Tres Estrellas Pancake Mix with milk, egg, butter, sugar, cinnamon, carrots and nuts.

Pour into 2 previously greased and floured pans of 20 cm (8 inch) diameter and bake for 25 minutes. Let cool and set aside.

For the frosting: beat the cream cheese with the whipping cream and powdered sugar. Set aside ½ cup of frosting.

Add a bit of frosting over one cake layer, place the other cake on top and cover with the rest of the frosting. Refrigerate the cake 20 minutes.

Color a little of the frosting that you reserved with green color and another with orange color. Place in pastry bags.

Form the carrots in the center of the cake with the colored frosting, decorate with nuts and enjoy.

PRESENTATION

On a cake base, accompanied by a cup of coffee.

TIPS

The carrot cake is very moist, so it is advisable not to store it for more than 2 days in the refrigerator. You can add a spicier touch with ¼ teaspoon of ginger, nutmeg and a pinch of cloves.