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Recipe

Carrot Cake without Oil, Stuffed with Cheesecake

10 min
10 min
Easy
5
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Mix the delicious flavor of the cheesecake with a delicious carrot cake. Cook this Carrot Cake without Oil Stuffed with Cheesecake, a sweet dessert that you will love. The carrot cake, having cream cheese bitumen, combines very well with the cheesecake.

For this Carrot Cake without Oil Stuffing Cheesecake we do not use oil, the fat of the egg and butter are enough to give a moist sensation to the cake. Did you think of combining these two desserts?

Ingredients

16 servings
  • 1 1/4 cups of Apple sauce
  • 2 cups of brown sugar
  • 3 eggs
  • 2 cups of flour
  • 1 teaspoonful of baking soda
  • 1 1/2 teaspoons of baking powder
  • 1/2 teaspoonful of Salt
  • 1 teaspoonful of cinnamon
  • 2 cups of carrot grated
  • 1 Cup of grated coconut
  • 1 Cup of nut in pieces
  • 1 Cup of Pineapple in syrup in Little pieces
  • 1 teaspoonful of vanilla
  • 500 grams of cream cheese for the cheesecake
  • 1 tablespoon of vanilla for the cheesecake
  • 1 Cup of condensed milk for the cheesecake
  • 7 grams of unflavored gelatin hydrated, for the cheesecake
  • 190 grams of cream cheese for bitumen
  • 1/2 Cup of Butter for bitumen
  • 2 1/2 cups of powder sugar for bitumen
  • 1 tablespoon of vanilla for bitumen
  • to taste of nut to decorate

Preparation

Preheat the oven to 180 ° C.
Mix the applesauce, sugar and eggs. Reservation.
In another bowl mix flour, baking powder, baking soda, cinnamon and salt. Reservation.
Mix the carrot, coconut, pineapple and vanilla separately. Reservation.
Incorporates the mixture of the dried ones with the one of the applesauce; once integrated add the carrot mixture.
Pour the final mixture in two 27 cm (10.5 inch) molds and bake for 50 min. Let it cool.
Make the mixture for the cheesecake and add to one of the molds with the cold bread.
Unmold the second bread and place on the filling inside the mold of the first bread. Refrigerate 1 hr.
Mix the ingredients for the bitumen, until they are well incorporated.
Release, decorate with bitumen and walnut.

TIPS

Preheat the oven at least 20 minutes before you start using it. When you have the bread 40 minutes in the oven, check it with a toothpick to see if it is ready, depending on how it comes out, leave the other 10 minutes.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
Calories
819
kcal
41%
Carbohydrates
121
g
40%
Proteins
12.1
g
24%
Lipids
35.8
g
55%
Fiber
6.5
g
13%
Sugar
88.0
g
98%
Cholesterol
71.1
mg
24%
Esha
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