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Erika Roldan

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Recipe of Carrot Gourmet Cake
Recipe

Carrot Gourmet Cake

2 h 30 min
Not so easy
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Delicious carrot cake with ingredients that make it healthier and in turn delights the most demanding palates.

Ingredients

8 servings
  • 1 Cup of flour white, sifted
  • 1 Cup of whole wheat flour sifted
  • 1 3/4 cups of raw sugars
  • 1 teaspoonful of baking soda
  • 1 teaspoonful of baking powder
  • 1 teaspoonful of Salt
  • 1 1/2 spoonfuls of ground cinnamon
  • 1/2 teaspoonful of nutmeg
  • 1/3 of teaspoonful of ground clove
  • 1/2 teaspoonful of ginger ground
  • 2 cups of carrot peeled and finely grated
  • 1/2 Cup of raisin blondes
  • 5 slices of Pineapple in syrup chopped and 4 tablespoons of syrup
  • 2 cups of nut of Castilla, minced into small pieces
  • 1 1/2 cups of coconut oil extra virgin organic
  • 3 spoonfuls of vanilla extract
  • 3 eggs
  • 1 1/2 packages of Philadelphia® cream cheese
  • 3 3/4 cups of powder sugar
  • 1/2 teaspoonful of vanilla extract
  • orange food color and green

    Preparation

    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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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    1864
    kcal
    93%
    Carbohydrates
    292
    g
    97%
    Proteins
    25.0
    g
    50%
    Lipids
    74.4
    g
    114%
    Fiber
    15.3
    g
    31%
    Sugar
    215
    g
    239%
    Cholesterol
    83.7
    mg
    28%
    Esha
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