The carrot cake is still a delicacy when you want to enjoy a snack, as a dessert or even to make a homemade birthday cake, it is easy to make and delicious.

I share this homemade recipe, best of all, which was made with the sugar-free carrot base sold by our company, this base makes it a little healthier than normal. If you want a cake with sugar, then you use the preparation that comes with sugar.

In addition, the traditional flour was replaced by wholemeal flour, making it an ideal cake to eat without so much guilt, well, except for the white topping, but since it takes little … it surely pays off!

Here I share the recipe:

Biscuit:

  • 1 and a half cup of Arroyo Sánchez carrot mix with Maltitol
  • 4 eggs
  • 1½ cups whole wheat flour or whatever you want (210 grams)
  • 2 teaspoons of baking powder
  • 2 teaspoons ground cinnamon
  • 1 pinch of nutmeg
  • 3 ground cloves, this is very little, almost a pinch.
  • ½ cup of chopped walnuts
  • Optional: 1 handful of raisins or almonds
  • 1 pinch of salt
  • 1 teaspoon of vanilla essence (optional)
  • ½ cup of vegetable oil

For white coverage:

  • 200 grams of normal or light cream cheese (I use light)
  • ½ stick of butter
  • 1 cup of icing sugar (140 grams)

Preparation:

  1. We will start our carrot cake easy to make by the sponge cake dough. To do this, put the eggs in a container and beat until they acquire a foamy texture. Also, preheat the oven to 180 ºC.
  2. Then, the cup and a half of carrot preparation (this recipe does not contain sugar because our preparation already has it), the flour and the well-sifted baking powder alternating with the oil and continue beating. In this way it will be easier to integrate all the ingredients and get a homogeneous carrot cake dough without lumps.
  3. Add the rest of the ingredients while whisking, cinnamon, ground cloves, nutmeg, pinch of salt, tablespoon of vanilla.
  4. Keep beating until you have a homogeneous mass.
  5. Add the nuts

Spread a round, ideally oven-proof pan with a little butter and pour the mixture. You will have to bake the carrot cake for about forty minutes, always keeping an eye on whether it requires a little more time or less.

  • While the cake is baking, take the opportunity to make the white topping, it is very easy, in a bowl combine the cream cheese with the butter and start to beat, then add little by little the icing sugar, if you want you can add half a teaspoon of essence vanilla and ready.
  • When the carrot cake is ready, you remove it from the oven and let it cool. Cold, cut it in half and fill it with the white topping, then spread the frosting or white topping over the whole cake, decorate with some ground walnuts or ground almonds and grated coconut on the edges.
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