75 min
Type of dish: Dessert, Pastries
Temperature: Cold
Cuisine type: American cuisine
Ingredients for 5 portions
Ingredients for portions/units
Eggs 2.0 ud
Sugar 0.125 kg
Plain flour 0.13 kg
Raising agent 5.0 g
Bicarbonate 5.0 g
Carrots 0.17 kg
Butter 0.113 kg
Icing sugar 0.215 kg
Frozen guava purée 0.1 kg
Almond sprinkles 0.003 kg
Pistachios 0.003 kg

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:


  • 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)
Fiber 3.02 g
Saturates 14.53 g
Monounsaturated fatty acids 12.69 g
Polyunsaturated fatty acids 15.06 g
Cholesterol 159.3 mg
Calcium 77.85 mg
Iron 1.7 mg
Zinc 0.9 mg
Vitamin A 703.83 ug
Vitamin C 2.74 g
Folic acid 27.58 ug
Salt (Sodium) 282.39 mg
Sugars 68.34 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.