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Lorenza

Lorenza Ávila

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Pastel Imposible de Zanahoria

1 h 18 min
1 h
Easy
3.67
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Do you like daring mixes in desserts? Then this recipe for Impossible Carrot Cake Flan will become the hit of your parties. This easy dessert recipe is the perfect combination of a classic dessert with the exquisite flavor of Carrot Cake, which is decorated with cream cheese and walnut frosting. A great tip for this dessert is that you add an ounce of spiced brandy to the flan to enhance its flavor.
Learn more about Lorenza Ávila

Ingredients

10 servings
  • 1 Cup of sugar for the carmel
  • 3 pieces of carrot grated
  • 1 Cup of sugar
  • 4 pieces of egg
  • 1 Cup of corn oil
  • 3 spoonfuls of ground cinnamon
  • 1 tablespoon of nutmeg
  • 1 tablespoon of baking powder
  • 2 cups of flour
  • 4 pieces of egg white
  • 1 Cup of evaporated milk for the flan
  • 1 Cup of condensed milk for the flan
  • 4 pieces of egg for the flan
  • 2 spoonfuls of vanilla essence for the flan
  • 1 package of cream cheese (190gr), for the flan
  • 2 spoonfuls of lemon juice for the flan
  • 1 tablespoon of lemon zest for the flan
  • 2 packages of cream cheese (190g each) (6.7oz each) for frosting
  • 1/2 Cup of whipping cream for frosting
  • 1 tablespoon of vanilla essence for frosting
  • 1/2 Cup of powder sugar for frosting
  • enough of Vegetable food coloring green and orange
  • enough of nut chopped

    Preparation

    Preheat the oven to 180 °C. (357°F)
    For the caramel, cook the sugar in a pan over low heat without stirring until an amber caramel is formed. Still hot, pour in a cake mold, let it dry.
    For the cake, blend the carrot with sugar, eggs, oil, cinnamon, nutmeg and baking powder until you get a homogeneous mixture.
    Pour the mixture into a bowl and add the flour little by little. Reserve.
    In a blender, beat the egg whites until they double in volume.
    Fold the egg whites to the cake mix and incorporate well. Set aside.
    For the flan, liquefy the evaporated milk with the condensed milk, the egg, the vanilla essence, the cream cheese, the lemon juice and the zest.
    Pour the cake mix into the mold with the caramel. Spread well and carefully pour the flan with a spoon to avoid mixing the layers.
    Bake the cake in a bain-marie, covered with aluminum foil, about 1 hour or until cooked.
    When the cake is slightly warm, remove the mold and cool completely.
    For the frosting, beat the cream cheese with the whipping cream, the vanilla essence and the powdered sugar. Separate some of the frosting to color a little green and another bit of orange frosting. Place in pastry bag with small piping tips.
    Decorate the impossible cake with white frosting rosettes and draw carrots on the rosettes. Add chopped walnut, serve and enjoy.

    PRESENTATION

    Garnish with frosting and chopped nuts.

    TIPS

    It is important that you carefully fold the egg whites when preparing the cake. If you wish you can add an ounce of spiced brandy to the flan.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    789
    kcal
    39%
    Carbohydrates
    124
    g
    41%
    Proteins
    11.4
    g
    23%
    Lipids
    34.5
    g
    53%
    Fiber
    8.2
    g
    16%
    Sugar
    82.7
    g
    92%
    Cholesterol
    35.9
    mg
    12%
    Esha
    Rate this tip
    Ratings (3)
    Ally Sendrea
    13/09/2019 19:09:14
    Es cuestión de pesos.abajo queda el pastel y arriba el flan. Por cierto es una delicia este imposible
    mariana fernandez
    21/03/2019 04:13:44
    Yo tampoco logro entender, en el video se ve claro que primero ponen la mezcla del pastel y luego el flan, pero al desmoldarlo sale contrario.... no quiero arriesgarme a hacerlo y hacer una porqueria, alguien lo ha hecho?
    Lechuguita Moreno
    04/03/2019 13:05:00
    me perdi que alguien me explique primero pongo la mezcla del pastel de zanahoria y despues agrego la mezcla de plan , entonces al desmoldar en la parte de abajo debe de quedar el flan y arriba el pastel ayudaaa

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