Empty My Fridge
Carrot Bundt Cake
Ingredientes
- Egg3
- Brown sugar1 taza
- Oil¾ tazas
- Yoghurt⅓ tazas
- Vanilla1 cdta.
- Flour2 tazas
- Baking powder1 cdta.
- Baking soda1 cdta.
- Cinnamon · powder1 cdta.
- Salt¾ cdtas.
- Carrot · grated1 taza
- Pineapple⅓ tazas
- Raisin½ tazas
- Walnut · chopped1 taza
Preparación
- Preheat the oven to 170°C (340°F).
- In a bowl, mix the eggs, brown sugar, oil, yogurt and vanilla.
- Sift in the flour, baking powder, baking soda, salt and cinnamon. Beat until combined, scraping the sides and bottom of the bowl.
- Fold in the grated carrots, pineapple, raisins and walnuts.
- Grease a 10-cup bundt pan with oil and pour in the batter.
- Bake for 40 to 45 minutes, until a cake tester inserted into the cake comes out clean.
- Let the cake cool completely.
- Beat the softened butter and cream cheese until light and fluffy. Add the icing sugar and beat until smooth, then add the vanilla and mix. Pipe the frosting on top of the cake.
- Decorate the top with walnuts and grated carrot.
Resumido del vídeo de Savor Easy. Míralo para los detalles.
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