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Category: Cakes
Prep Time: Cook Time: Total Time:
Cake
1 14 oz can dulce de leche, with 1/4 cup removed
1 1/4 cups oil
1/2 cup sugar
4 eggs
2 tsp vanilla extract
1 tbsp lemon juice
2 1/2 cups flour
1/4 tsp salt
1 1/2 tsp cinnamon
2 1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup walnuts, coarsely chopped
Zest of one orange, finely minced
1/2 cup shredded, sweetened, coconut
2 cups grated carrots, packed firmly
1 cup yellow raisins, plumped and dried
Dulce Cream Cheese Icing
1 8 oz pkg cream cheese, room temperature
1 tbsp unsalted butter
1 tbsp lemon juice
1/4 cup reserved dulce de leche
1/2 tsp vanilla extract
2 to 3 cups confectioner's sugar
Ground walnuts, cinnamon, shredded carrots, for dusting
Preheat the oven to 350. Generously spray a 10-inch tube pan, or a 9-inch angel food pan with non stick cooking spray. Line a baking sheet with parchment paper.
In a large bowl, using a hand whisk, blend the oil, dulce de leche, sugar and eggs. Stir in vanilla, and lemon juice. In a smaller bowl, stir together flour, salt, cinnamon, baking powder and baking soda. Fold into wet ingredients, and add carrots, nuts, zest, coconut, and raisins, stirring well. Spoon into prepared pan.
Bake until cake springs back when gently pressed, about 60 to 70 minutes. Cool well in pan, about 30 minutes, before unmolding. Make sure cake is room temperature or chilled before icing.
For the icing, in a medium bowl, whisk the cream cheese and butter to blend smoothly, and then add in the lemon juice, vanilla and dulce de leche. Fold in confectioner's sugar to make a thick icing. Spread over cooled cake. (This is not a thick icing)
Dust top with grated carrots in center and sprinkle with ground walnuts and a touch of cinnamon. Makes 10 to 12 servings (this cake freezes well)
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DULCE DE LECHE CARROT CAKE WITH DULCE CREAM CHEESE ICING
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Category: Cakes
Prep Time: Cook Time: Total Time:
Cake
1 14 oz can dulce de leche, with 1/4 cup removed
1 1/4 cups oil
1/2 cup sugar
4 eggs
2 tsp vanilla extract
1 tbsp lemon juice
2 1/2 cups flour
1/4 tsp salt
1 1/2 tsp cinnamon
2 1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup walnuts, coarsely chopped
Zest of one orange, finely minced
1/2 cup shredded, sweetened, coconut
2 cups grated carrots, packed firmly
1 cup yellow raisins, plumped and dried
Dulce Cream Cheese Icing
1 8 oz pkg cream cheese, room temperature
1 tbsp unsalted butter
1 tbsp lemon juice
1/4 cup reserved dulce de leche
1/2 tsp vanilla extract
2 to 3 cups confectioner's sugar
Ground walnuts, cinnamon, shredded carrots, for dusting
Preheat the oven to 350. Generously spray a 10-inch tube pan, or a 9-inch angel food pan with non stick cooking spray. Line a baking sheet with parchment paper.
In a large bowl, using a hand whisk, blend the oil, dulce de leche, sugar and eggs. Stir in vanilla, and lemon juice. In a smaller bowl, stir together flour, salt, cinnamon, baking powder and baking soda. Fold into wet ingredients, and add carrots, nuts, zest, coconut, and raisins, stirring well. Spoon into prepared pan.
Bake until cake springs back when gently pressed, about 60 to 70 minutes. Cool well in pan, about 30 minutes, before unmolding. Make sure cake is room temperature or chilled before icing.
For the icing, in a medium bowl, whisk the cream cheese and butter to blend smoothly, and then add in the lemon juice, vanilla and dulce de leche. Fold in confectioner's sugar to make a thick icing. Spread over cooled cake. (This is not a thick icing)
Dust top with grated carrots in center and sprinkle with ground walnuts and a touch of cinnamon. Makes 10 to 12 servings (this cake freezes well)
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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