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Cake of 3 Carrot Milks in Refractory

2 h 20 min
20 min
Easy
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For lovers of carrot cake, we leave this incredible version with 3 milks that will be the sensation, since it is very moist and covered with the classic cream cheese bitumen. The best part is that everything is done in one mold!

Ingredients

10 servings
  • 3/4 of Cup of Margarina Primavera® Special Oils Coconut and Almonds (150 g) (170 g tub)
  • 1/2 Cup of sugar 100 g
  • 5 pieces of egg yolk 100 g
  • 1/4 of Cup of milk 50 ml
  • 1 1/2 cups of flour 170 g
  • 2 spoonfuls of baking powder 20 g
  • 1 tablespoon of cinnamon 10 g
  • 2 cups of carrot grated, 200 g
  • 1/4 of Cup of nut minced, 50 g
  • 1 tablespoon of lemon zest
  • 3 pieces of egg white 120 g
  • 1/4 of Cup of sugar 50 g
  • 1 Cup of whole milk
  • 1 Cup of evaporated milk
  • 1 Cup of condensed milk
  • 1 1/2 cups of cream cheese
  • 2 spoonfuls of Margarina Primavera® Special Oils Coconut and Almonds
  • 1 teaspoonful of vanilla
  • 1/2 Cup of powder sugar
  • to taste of nut chopped to decorate
  • to taste of ground cinnamon to decorate

    Preparation

    Preheat the oven to 180 ° C.
    For the cake, add Margarine Primavera® Coconut and Almond Special Oils with the sugar and add the yolks one by one. Add the milk alternating with the powders, add the carrot, walnuts and lemon zest. Reservation.
    On the other hand, whisk the egg whites with ¼ cup of sugar to nougat point. It incorporates enveloping with the carrot mixture.
    Pour into a rectangular mold for previously greased and floured cake. Bake about 20 minutes or until cooked. Remove from the oven and cool.
    In a bowl, mix the whole milk with evaporated and condensed milk. Chop the surface of the cake once cold with a toothpick and bathe with the 3 milks little by little so that it is absorbed. Refrigerate
    For the bitumen, beat the cream cheese with Margarine Primavera® coconut and almond and the cream to beat. Add the vanilla and the sugar and beat until you have a creamy bitumen.
    Cover the cake with the bitumen and refrigerate until serving. Garnish with fondant and cinnamon carrots and chopped walnuts.

    PRESENTATION

    Decorate with nuts and cinnamon.

    TIPS

    The carrot cake tends to be very moist on its own, try not to soak it too much so that it does not cake, refrigerate very well before serving.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    723
    kcal
    36%
    Carbohydrates
    95.2
    g
    32%
    Proteins
    14.5
    g
    29%
    Lipids
    35.1
    g
    54%
    Fiber
    9.4
    g
    19%
    Sugar
    55.9
    g
    62%
    Cholesterol
    60.7
    mg
    20%
    Esha
    Rate this Tip.
    Ratings (1)
    Mar Hdez
    10/10/2018 11:21:29
    Delicioso

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