Post by Loupy on Apr 16, 2019 14:30:24 GMT -7
Carrot Cake with Dulce de Leche Cream Cheese Frosting
From: Kevin Lynch @ www.closetcooking.com/carrot-cake-with-dulce-de-leche-cream/?
A super simple, moist and tender Carrot Cake with Dulce de Leche Cream Cheese Frosting with pineapple and coconut that is so good that you’ll be making it all the time!
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Serves: 12
Ingredients
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 baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
pinch ground cloves
For the frosting:
8 ounces cream cheese, softened
1/2 cup dulce de leche (or caramel sauce)
1 cup powdered sugar
Option: Add 1/2 cup raisins!
Option: Add 1/2 cup chopped nuts! (walnuts, pecans, etc.)!
Directions
For the carrot cake:
Cream together the carrots, pineapple, coconut, oil, eggs, and sugars
Slowly mix in the mixture of the flour, baking powder, salt and spices.
Pour into a greased or parchment paper lined 9 inch diameter cake pan (or springform pan).
Bake in a preheated 350F/180C oven until a toothpick pushed into the center comes out clean, about 30 minutes,
Let it cool completely before frosting.
For the frosting:
Mix the the cream cheese, dulce de leech and enough powdered sugar to thicken the frosting to the desired consistency.
The more powdered sugar you add the thicker and less runny the frosting will be.
Spread on the frosting, sprinkle with chopped nuts if desired.
Slice and enjoy!
Nutrition Facts:
Calories 444
Fat 23g
Saturated 6g
Cholesterol 64mg
Sodium 279mg
Carbs 55g
Fiber 1g,
Sugars 40g
Protein 5g
From: Kevin Lynch @ www.closetcooking.com/carrot-cake-with-dulce-de-leche-cream/?
A super simple, moist and tender Carrot Cake with Dulce de Leche Cream Cheese Frosting with pineapple and coconut that is so good that you’ll be making it all the time!
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Serves: 12
Ingredients
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 baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
pinch ground cloves
For the frosting:
8 ounces cream cheese, softened
1/2 cup dulce de leche (or caramel sauce)
1 cup powdered sugar
Option: Add 1/2 cup raisins!
Option: Add 1/2 cup chopped nuts! (walnuts, pecans, etc.)!
Directions
For the carrot cake:
Cream together the carrots, pineapple, coconut, oil, eggs, and sugars
Slowly mix in the mixture of the flour, baking powder, salt and spices.
Pour into a greased or parchment paper lined 9 inch diameter cake pan (or springform pan).
Bake in a preheated 350F/180C oven until a toothpick pushed into the center comes out clean, about 30 minutes,
Let it cool completely before frosting.
For the frosting:
Mix the the cream cheese, dulce de leech and enough powdered sugar to thicken the frosting to the desired consistency.
The more powdered sugar you add the thicker and less runny the frosting will be.
Spread on the frosting, sprinkle with chopped nuts if desired.
Slice and enjoy!
Nutrition Facts:
Calories 444
Fat 23g
Saturated 6g
Cholesterol 64mg
Sodium 279mg
Carbs 55g
Fiber 1g,
Sugars 40g
Protein 5g
