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Christmas Carrot Cake Recipe
There's the classic carrot cake and this spiced wonderful Christmas Carrot Cake. It doesn't hurt that is also pretty easy to make.
Course
Dessert
Cuisine
American
Keyword
pastel, winter
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
6
-8 rebanadas
Calories
419
kcal
Author
Clara González
Ingredients
For the cake
¼
cup
vegetable oil
plus a bit to grease pan
1
cup
whole-wheat flour
plus a bit to dust pan
1
pound
carrot
[0.45 kg] , peeled and grated finely
3
egg (medium)
¼
cup
brown sugar
1
tablespoon
cinnamon powder
¼
teaspoon
clove powder
1 ½
teaspoon
ginger powder
¼
teaspoon
salt
¼
teaspoon
baking powder
¼
teaspoon
bicarbonate soda
1
cup
dry sweetened cranberries
For the filling
8
ounces
low-fat cream cheese
[0.23 kg]
½
teaspoon
lime zest
¼
cup
brown sugar
1
teaspoon
vanilla extract
(any color)
Instructions
For the cake
Heat oven to 300º F [150 ºC]
Grease two 8" [20 cm] round baking pans. Dust with flour and turn to get rid of the excess flour.
Mix the remaining ingredients very well. Pour half into each baking pan.
Bake until you insert a skewer or knife and it comes out clean (25-30 mins).
Remove from the oven and cool to room temperature.
For the filling
Whip all the ingredients with the paddle attachment of the mixer until all the brown sugar has dissolved (5-7 mins).
Pour into a decorating bag with a big tip.
Make concentric circles on one of the cakes until you have an even layer of filling.
Cover with the other cake and serve.
Nutrition
Calories:
419
kcal
|
Carbohydrates:
60
g
|
Protein:
9
g
|
Fat:
18
g
|
Saturated Fat:
12
g
|
Cholesterol:
102
mg
|
Sodium:
313
mg
|
Potassium:
488
mg
|
Fiber:
5
g
|
Sugar:
37
g
|
Vitamin A:
12955
IU
|
Vitamin C:
4.5
mg
|
Calcium:
124
mg
|
Iron:
1.6
mg