Carrot Cake with Cream Cheese Frosting

See Recipe Details

Prep Time

1h 30m

Cooking Time

1h

Skill Level

Challenging

  • Dessert
  • Nuts / Peanuts-Free
  • Fish-free
  • Crustaceans-Free
  • receta de sopa sencilla

INGREDIENTS

Make Grocery List
1/3 cups Vegetable Oil
1/4 cup NESTLÉ® All Purpose Cream, 250mL
3 pieces Eggs
1 cup Sugar
3 cups All Purpose Flour
1 teaspoon Cinnamon Powder
2 teaspoons Baking Soda
1 teaspoon Salt
1 cup chopped toasted walnuts (or cashew nuts)
1/2 cup Raisins
2 cups small carrot, sliced ½-inch thick
1/2 cup Pineapple
1/4 cup butter, greasing the lyanera
3/4 cup Cream Cheese
1/4 cup NESTLÉ® All Purpose Cream, 250mL
2 cups Powdered Sugar
1/4 cup butter, greasing the lyanera
3/4 cup Cream Cheese
1/4 cup NESTLÉ® All Purpose Cream, 250mL
2 cups Powdered Sugar

STEPS

Step 1 Whisk oil, NESTLÉ® All Purpose Cream and eggs until light. (6mins)
Step 2 Gradually add sugar and continue to whisk until smooth.
Step 3 Sift the flour, cinnamon powder, baking soda and salt in a bowl. Mix in with the wet ingredients until just combined.
Step 4 Mix in walnuts, raisins, carrots and pineapple. Do not over mix.
Step 5 Greased a round cake pan and line with parchment paper. Pour the cake mixture. Bake in preheated 320ᵒF oven for 35-40 minutes or until a skewer comes out clean when inserted in the middle of the cake. Set aside to cool completely.
Step 6 For the frosting, whisk the butter, cream cheese and NESTLÉ® All Purpose Cream. Gradually add powdered sugar while whisking until thick and smooth. Refrigerate for 30 minutes.
Step 7 Remove cake from the pan and peel off parchment paper. Slice in half crosswise.
Step 8 To assemble, spread frosting on one part of the cake and place the other part to sandwich the frosting. Spread frosting on all sides of the cake. Top with extra chopped walnuts. Refrigerate for 1 hour before slicing and serving.

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