75 min
Suitable for vegetarians
Type of dish: Dessert, Pastries
Temperature: Cold
Cuisine type: American cuisine
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Traces of sulfites
Traces of sulfites
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
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:

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)
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.