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Recipe of Carrot cake with Pecans
Recipe

Carrot cake with Pecans

3h 30 mins
Half
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A delicious cake to make for Easter. The carrot cake has a delicious flavor with a cream cheese frosting.
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Ingredients

8 portions
  • 2 1/2 cups White flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoons nutmeg
  • 1/2 teaspoons ground ginger
  • 3 sticks unsalted butter
  • 1 cup brown sugar
  • 1/2 cups refined sugar
  • 3 eggs
  • 2 teaspoons vanilla essence
  • 1/2 cups Water
  • 10 carrots, (grated)
  • 2 cups walnut, (1 cup for the cake and 1 cup to decorate)
  • 450 grams cream cheese, (for the frosting)
  • 2 sticks butter, (for the frosting)
  • 2 teaspoons vanilla essence, (for the frosting)
  • 900 grams powdered sugar, (for the frosting)

Preparation

Preheat the oven to 180°C ( 350°F), grease three round cake pans of 23 cm (9 inches) with butter and flour.
In a deep bowl mix flour, baking powder, cinnamon, salt, ginger and nutmeg.
In an electric blender beat the butter and sugar until you get a fluffy mixture. Add the eggs one at a time and continue beating. Add water, carrot, vanilla and cream for 5 more minutes. Incorporate the flour beating at a low speed and finish incorporating the pecans.
Divide the dough between the 3 cake pans and bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and allow the cakes to cool 15 minutes before removing from pans. If necessary, pass a knife along the edges to be able to remove the cakes more easily. Allow the cakes to cool completely before decorating with the frosting.
To make the frosting cream the cream cheese, butter and vanilla with an electric blender until obtaining fluffy mixture. Add the powdered sugar from little to little and continue beating.
To assemble the cake put one layer and cover with frosting, place another layer on top and cover with frosting and place the last layer and cover the whole cake with frosting.
Decorate with the remaining pecan cup by placing it on top layer of the cake.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (9)
Irma Bonilla
22/10/2020 19:58:24
Muy buena pero me gustaría medidas más precisas en las zanahorias.no estoy segura si puse mucha o poca también me gustaría reducir el azúcar.lo sustituí por miel de una calabaza que había cocido con piloncillo
Victoria Castañeda
16/11/2017 19:37:56
Excelente receta. Yo tenia duda si se podia incorporar la nuez moscada en la bizcocho y veo que si se puede.
Yesica Silerio
09/10/2017 18:33:48
Se puede cambiar la harina regular por harina de coco? Tendria los mismos gramos de carbs? Gracias
Yazmin Olvera Calvo
10/10/2016 20:26:48
A través de iOS Delicioso
Rox Guerrero
23/10/2015 15:30:02
Queda delicioso! Queda muy rico, me encantó
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