3 practical carrot cake recipes with frosting

Carrot cake is a tasty and fluffy alternative to accompany afternoon coffee. Typically served with a chocolate coating, it’s a favorite with kids and adults alike. Although this classic version is the most popular, it can also be combined with other ingredients to enhance the flavor. Next, check out 3 carrot cake recipes with delicious toppings to escape the traditional.

american carrot cake

Ingredients

Pasta

• 300 g of sugar
• 3 eggs
• 250 ml of sunflower oil
• 5 ml of vanilla essence
• 400 g peeled and grated carrots
• 280 g wheat flour
• 1 teaspoon of ginger in powder
• 1 teaspoon cinnamon powder
• 1/4 teaspoon of salt
• 1/2 teaspoon chemical baking powder
• 1/2 teaspoon bicarbonate of soda
• Butter for greasing
• Wheat flour for flouring

Roof

• 140g sour cream
• 100 g of sugar
• 1 teaspoon vanilla essence
• 225g chilled cream cheese
• 1 pinch of salt

Method of preparation

Pasta

In a container, put the sugar, vanilla essence, eggs and oil and beat until you get a homogeneous consistency. Add the carrot and mix well. Add the wheat flour, powdered ginger, cinnamon and salt and stir until incorporated into the other ingredients. Lastly, put the chemical baking soda and bicarbonate and mix until you dissolve everything. Reserve. Grease a baking dish with butter and flour, pour the dough and bake in a preheated oven at 180ºC until golden. Turn off the oven, wait to cool, unmold and book.

Roof

In a mixer, place the milk cream, sugar, vanilla essence and salt and beat until obtaining a creamy texture. Gradually add the cream cheese and continue beating to obtain a homogeneous consistency. After, pass the frosting over the cake and take it to the fridge to freeze. Serve immediately.

Tip: serve garnished with grated carrots.

Carrot Cake with Lemon Icing

Ingredients

Pasta

• 4 peeled and grated carrots
• 4 eggs
• 1 1/2 tea cup of sugar
• 1 1/2 cup wheat flour
• 1 teaspoon vanilla essence
• 1 teacup of sunflower oil
• 2 teaspoons chemical baking powder
• Butter for greasing
• Wheat flour for flouring

Roof

• 1 1/2 cup of confectioner’s sugar
• 1 1/2 cup of cream cheese tea
• 70 g unsalted butter
• 2 teaspoons of lemon juice
• 1 tablespoon vanilla essence
• lemon zest to taste

Method of preparation

Pasta

In a mixer, place the eggs and beat until foamy. Gradually add the sugar and the essence of vanilla, without ceasing to beat. Add the wheat flour and beat until you get a homogeneous consistency. Lastly, add the chemical yeast, carrots and sunflower oil and beat again until incorporated into the other ingredients. Reserve. Grease a baking dish with butter and flour, pour the dough and place in a preheated oven at 180ºC for 40 minutes. Turn off the oven, wait to cool, unmold and book.

Roof

In a mixer, put the butter and cream cheese and beat until you get a homogeneous consistency. Whisking constantly, add the lemon juice and vanilla essence. Finally, add the sugar and lemon zest and beat until incorporated into the other ingredients. Spread the frosting over the cake, decorate with lemon zest and serve immediately.

Carrot Cake with White Brigadeiro

Ingredients

Pasta

• 3 eggs
• 300g carrots, peeled and sliced
• 1/2 cup sunflower oil
• 1 teacup of brown sugar
• 2 tea cups of sugar
• 2 tea cups of wheat flour
• 1 tablespoon chemical baking powder
• Butter for greasing
• Wheat flour for flouring

Roof

• 350 g of condensed milk
• 1 tablespoon unsalted butter
• 200 g grated coconut

Method of preparation

Pasta

In a blender, place the sugar, carrots, brown sugar, oil and eggs and blend until smooth. Gradually add the wheat flour and beat until incorporated into the other ingredients. Lastly, put on the chemical baking soda and beat again to mix well. Reserve.

Grease a baking dish with butter and flour, place the dough and place in a preheated oven at medium temperature for 40 minutes. Turn off the oven, wait to cool, unmold and book.

Roof

In a pan, put the butter and condensed milk and lead to the low fire until it boils, always stirring so as not to burn. Turn off the heat and, after the cake has cooled, pour the brigadier about it. Decorate with grated coconut and serve immediately.