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Recipe of Carrot Cake with Cream Cheese Frosting
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Recipe of Carrot Cake with Cream Cheese Frosting
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Recipe of Carrot Cake with Cream Cheese Frosting
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Recipe of Carrot Cake with Cream Cheese Frosting
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Recipe of Carrot Cake with Cream Cheese Frosting
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Recipe of Carrot Cake with Cream Cheese Frosting
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63

Carrot Cake with Cream Cheese Frosting

50 mins
1h
Half
4.664179
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Delicious carrot cake with cream cheese frosting decorated with chopped walnuts. A sensational dessert that will make you look good in front of all your guests. Decorate it as you like.
Learn more about Inés Miselem

Ingredients

12 portions
  • 3 cups flour
  • 1 1/2 cups sugar
  • 3 teaspoons baking soda
  • 3 teaspoons cinnamon
  • 1 1/2 teaspoons salt
  • 2 cups corn oil
  • 6 eggs
  • 3 cups carrot, grated raw
  • 3/4 cups walnut, chopped and roasted in the oven
  • 1 cup butter, (for frosting)
  • 380 grams cream cheese, for frosting
  • 3 cups powdered sugar, (for frosting)
  • 2 milliliters liquid vanilla, (for frosting)
  • 1 tablespoon liquid vanilla
  • 2 drops vegetal color additive, for frosting
  • 5 walnuts, to decorate

Preparation

Preheat oven at 350°F
Grease and flour pans. Sift the flour, sugar, baking soda, cinnamon and salt.
Add the dry ingredients to the blender, stirring constantly adding the oil until thoroughly incorporated; add the eggs one by one. Add the carrots and beat for 5 more minutes.
Add the nuts and beat lightly. Divide the mixture and pour it into 2 previously greased and floured, round cake pans.
Bake for 1 hour or until a toothpick comes out clean after you insert it to the cake.
To make frosting, beat the butter until creamy, add cream cheese with sugar and vanilla until the mix gets smooth.
Release the cakes from cake pans, let cool and spread a bit of frosting on one of these and place the other cake on top. Decorate with the rest of the frosting and nuts.

TIPS

You can add a bit of lemon zest to the frosting to give it an acid touch.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
Information per 100gr. Portion, provided by USDA
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Ratings (135)
johana oliveros
05/07/2020 16:40:14
hola una pregunta esta receta sirve tal cual en climas calientes. gracias
Madely Torres
30/06/2020 10:50:34
Quedó delicioso el pastel recomiendo muchos hacer este pastel
ISELA ARIAS
20/06/2020 22:57:58
Lo hice tal cuál la receta y me encantó, solo si le quitaría al betún un poco menos de azúcar glass ya que si considero que al ir comiendo la rebanada empalaga un poco.
Doris Sanchez
20/06/2020 21:16:52
Podría cambiar aceite por mantequilla???
Pasteles Bella lopez
18/06/2020 14:44:13
Lo preparé tal cual dice la receta y quedó súper delicioso 😋
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