Erika Roldan

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Recipe of Carrot Gourmet Cake

Carrot Gourmet Cake

2h 30 mins
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Delicious carrot cake with ingredients that make it healthier and in turn delights the most demanding palates.
Learn more about Erika Roldan


8 portions
  • 1 cup flour, white, sifted
  • 1 cup whole wheat flour, sifted
  • 1 3/4 cups raw sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 tablespoons cinnamon powder
  • 1/2 teaspoons nutmeg
  • 1/3 teaspoons ground clove
  • 1/2 teaspoons ginger, ground
  • 2 cups carrot, peeled and finely grated
  • 1/2 cups raisin, blondes
  • 5 slices Pineapple in syrup, chopped and 4 tablespoons of syrup
  • 2 cups walnut, of Castilla, minced into small pieces
  • 1 1/2 cups coconut oil, extra virgin organic
  • 3 tablespoons vanilla extract
  • 3 eggs
  • 1 1/2 packages Philadelphia® cream cheese
  • 3 3/4 cups powdered sugar
  • 1/2 teaspoons vanilla extract
  • orange artificial coloring, and green


Preheat oven to 180ºC.
Grease and flour mold.
Combine flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, cloves, ginger, stir, add the baby raisins and 1 1/2 cup walnut (reserve the remaining 1/2 cup for then) To this same mixture add 1 1/2 cups of carrot, (we reserve 1/2 cup for next step) and half of the pineapple (we reserve the other part)
In a blender put the eggs, sugar muscabado, the 1/2 cup of reserved carrot, half of reserved pineapple and 4 tablespoons of syrup, half a cup of walnut reserved and 3 tablespoons of vanilla extract. Blend to integrate preferably. add the coconut oil and re-liquefy at very low speed
Collect both mixtures (solids and liquids) integrate well.
Empty to 1 rectangular mold or if you prefer 2 round molds of 22 cms in diameter.
Bake 40 to 50 mins, or until a toothpick comes out clean. Let cool completely.
Prepare bitumen, in a blender beat the Philadelphia cheese at room temperature, put the vanilla and the sugar glass, whisk until creamy. Divide into 3 parts and dye 1 of them with orange, the other green and the third left blank for filling. Reserve

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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