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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
4.641026
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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 the frosting
  • 380 grams cream cheese, for the frosting
  • 3 cups powdered sugar, for the frosting
  • 2 milliliters liquid vanilla, for the frosting
  • 1 tablespoon liquid vanilla
  • 2 drops edible food coloring, for the frosting
  • 5 walnuts, to garnish

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

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
369.5
kcal
18.48%
Carbohydrate, by difference
46.4
g
15.47%
Protein
3.4
g
6.8%
Total lipid (fat)
19.2
g
29.54%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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Ratings (156)
Denisse Márquez Martínez
02/04/2021 22:08:09
Excelente receta,nos encantó
Zuleima Estrada
03/03/2021 12:48:36
riquisimo
Cherry Cherry
03/03/2021 10:25:46
Se puede usar está receta para cupcakes???es espectacular
Jessica Picaso
26/02/2021 16:56:38
saben si se puede cambiar el aceite de maiz por aceite vegetal?
Yroney Moreno
11/02/2021 22:22:01
Muy buena receta, yo le cambiaría 1 taza de aceite y 1 de bicarbonato
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