Carrot Cake

By: Francisca Alcalde

Carrot Cake
Her hallmark is simplicity and how friendly cooking makes for non-experts.
cuisine icon Course
Dessert
cuisine icon Duration
30 Minutes
cuisine icon Cooking Technique
Baking
cuisine icon Keywords
2 eggs, 30 minutes, 6 portions, baking, baking powder, canned pineapple, carrot, chocolates and candies, cinnamon, confectioners’ sugar, dessert, flour, instant vortex, lemon juice, oil, package cream cheese, sugar, walnuts

serving icon Servings
6 Portions
Ingredients
  • 2 eggs
  • ½ cup oil
  • ½ cup sugar
  • 2 cups carrot
  • ½ cup canned pineapple
  • 1 cup flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ½ cup walnuts
  • ½ package cream cheese
  • 2 cups (250 g) confectioners’ sugar
  • lemon juice
Instructions
  • Beat the eggs with the sugar, then add the oil, flour, baking powder, cinnamon, nuts, carrot, and pineapple.
  • Put in a greased mold. We recommend using the Instant Vortex Round Cake Pan.
  • On the Instant Vortex control panel, press Bake, then set time to 30 Minutes and temperature to 320ºF (160°C). Press Start.
  • Once preheated, add the mold inside the basket and close.
  • While cooking, mix frosting ingredients and cover.
  • Serve with cinnamon sprinkled on top.
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