Carrot cake

 

 

 

Who would have guessed that a pineapple, applesauce and carrots could be part of such a tasty dessert?

INGREDIENTS

  • For the carrot cake:
  • 3 cups of flour
  • 2 cups of sugar
  • 2 cditas. of ground cinnamon
  • 2 cditas. of baking powder
  • 1 cdita of baking soda
  • 1 cdita of salt
  • 4 large eggs
  • 1 ¼ cups of vegetable oil (or canola oil, grapeseed oil, etc.)
  • ¾ cup of apple compote without sugar and without fat
  • 1 cdita of vanilla extract
  • 2 cups carrots, crumbled (about 5 small carrots)
  • 1 pineapple, drained and chopped
  • 1 cup of chopped nuts
  • For the coverage of cream cheese:
  • 1 cup unsalted butter, softened
  • 1 cup cream cheese, soft
  • 1 ½ cups of powdered sugar
  • 1 cup of chopped nuts

INSTRUCTIONS

  1. Preheat the oven to 180º and grease three 8-inch round cake pans with non-stick spray.
  2. In a large bowl, beat the flour, sugar, cinnamon, baking powder, baking soda and salt.
  3. In a small bowl, beat the eggs, oil, applesauce and vanilla.
  4. Add the egg mixture in the flour mixture until combined. Fold the carrots, pineapple and nuts.
  5. Evenly distribute the dough between the prepared casseroles and bake in the oven for about 45 minutes. Let cool.
  6. For Coverage: Place butter and cream cheese in a bowl and beat at medium low speed until smooth and creamy, about 3 minutes. Gradually add the powdered sugar. Beat on the medium until light and fluffy, scraping the bowl as necessary.
  7. Remove the cooled cakes from their cans and place one of the layers, with the flat side down, on a flat plate or a cake stand. Cover with ¾ cup of icing. Place another layer of cake. Cover with ¾ cup of icing. Place with the final layer of cake. Using a spatula cover the cake with the remaining cover. Garnish with chopped nuts along the bottom edge of the sides. Enjoy!


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