Carrot cake with guava frosting
75 min
Suitable for vegetarians
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Sunflower oil
0.115 l
Plain flour
0.13 kg
Raising agent
5.0 g
Bicarbonate
5.0 g
Ground cinnamon
5.0 g
Table salt
2.5 g
Icing sugar
0.215 kg
Sterilised milk
0.1 l
Frozen guava purée
0.1 kg
Almond sprinkles
0.003 kg
Pistachios
0.003 kg
Strawberry coulis
0.005 l
Confruti strawberry
0.004 kg
Water
0.001 l
Elaboration
For this recipe, the following elaborations are needed:
For the carrot cake:
- Beat the eggs together with the sugar until the mixture increases its volume by 4.
- Add the oil carefully and mix.
- Add the flour together with the raising agent and the bicarbonate, as well as the salt and the cinnamon.
- Finally, add the grated carrot.
- Cook in a greased and floured mold at 190 ºC 3/4/3 T.A. between 30 and 45 mins approx., depending on the thickness.
For the guava butter cream or guava frosting:
- Whip the butter with the kneading machine and add the milk.
- Then gradually add the icing sugar and finally, the guava pulp.
To decorate:
- Sprinkle over the almond and the pistachio.
- Add strawberry coulis to the plate.
SET UP
- Cut the cake in half and fill it with the butter cream.
- Cover with the other half of the cake and cover with the remaining cream.
- Ration (9 X 5 cm) and decorate with the almond sprinkles (or other dried fruits and nuts).
- Serve with a strawberry coulis.
Nutritional information (1 portion)
Energy
818.68
kcal
Carbohydrates
93.06
g
Proteins
6.92
g
Lipids
46.14
g
Fiber
2.85
g
Saturates
14.43
g
Monounsaturated fatty acids
12.56
g
Polyunsaturated fatty acids
15.0
g
Cholesterol
146.77
mg
Calcium
73.62
mg
Iron
1.59
mg
Zinc
0.84
mg
Vitamin A
619.83
ug
Vitamin C
2.39
g
Folic acid
25.37
ug
Salt (Sodium)
273.49
mg
Sugars
68.01
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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