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Carrot Puree Cake

 
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I just love this cake. Moist and tender !

Yield

10

servings

Prep

30

min

Cook

30

min

Ready

110

min

Trans-fat Free
 

Ingredients

180 grams sugar
4 large eggs
room tempered
220 grams canola oil
room tempered
1 ½ teaspoon baking soda
½ teaspoon salt
¼ teaspoons cardamom pods
grounded cardamom
*
1 ½ teaspoon cinnamon
1 each orange zest
*
½ each oranges
pressed juice
250 grams carrot puree
*
240 grams all-purpose flour
sifted
300 grams cream cheese
soften
150 grams butter, unsalted
soften
500 grams powdered sugar
sifted

Directions

cook carrots and make purée with a fork or in a foodprocessor. Wash the orange and make zest and juice.

Combine all dry ingredients, not the sugar, in a bowl and sett a side.

In the mixing bowl combine canola oil, eggs and sugarn until slightly thickened. Add the dry ingredients in 2 additions and gently fold in with a rubber spatula.

Line a round cakepan 10 " with baking paper. Pre-heat oven to 375 and place a rack center- low of the oven. Bake for 30 minutes until a stick inserted in center of the cake comes out clean.

Remove from the oven and cool on a wire rack.

To make the frosting:

In your mixin bowl cream cream cheese and buttter. Gradually beat in the powdered sugar until incoporated and smooth.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 187g (6.6 oz)
Amount per Serving
Calories 79053% of calories from fat
 % Daily Value *
Total Fat 47g 72%
Saturated Fat 17g 83%
Trans Fat 0g
Cholesterol 150mg 50%
Sodium 319mg 13%
Total Carbohydrate 29g 29%
Dietary Fiber 1g 4%
Sugars g
Protein 15g
Vitamin A 18% Vitamin C 6%
Calcium 5% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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