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Carrot Cake With Dulce De Leche Cream Cheese Frosting



For the carrot cake:

2 cups carrots, grated

1/2 cup crushed pineapple, drained

1/4 cup sweetened shredded coconut

3/4 cup vegetable oil

3 eggs

3/4 cup sugar

3/4 cup brown sugar

1 1/2 cups all-purpose flour

2 teaspoons of yeast

1/2 teaspoon of salt

1 teaspoon floor cinnamon

1/2 teaspoon floor ginger

1/4 teaspoon floor nutmeg

pinch the bottom cloves

For the icing:

8 ounces cream cheese, softened

1/2 cup dulce de leche (or caramel sauce)

1 cup powdered sugar


For the carrot cake:

Combine the carrots, pineapple, coconut, oil, eggs and sugars earlier than incorporating the combination of flour, baking powder, salt and spices.

Pour right into a greased or parchment-lined 9-inch-diameter cake pan (or springform pan) and bake in a preheated 350F/180C oven till a toothpick inserted within the middle comes out clear, about 30 to 40 minutes, earlier than permitting to chill.

Unfold the frosting, slice and luxuriate in!

For the icing:

Mix cream cheese, leech dulce and sufficient powdered sugar to thicken frosting to desired consistency. The extra powdered sugar you add, the thicker and fewer runny the icing shall be.

Choice: Add 1/2 cup raisins!

Choice: Add 1/2 cup chopped walnuts! (walnuts, pecans, and so forth.)!

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