Empty My Fridge
Carrot Bundt Cake
Ingredientes
- Egg3
- Brown sugar1 xícara
- Oil¾ xícara
- Yoghurt⅓ xícara
- Vanilla1 colher de chá
- Flour2 xícaras
- Baking powder1 colher de chá
- Baking soda1 colher de chá
- Cinnamon · powder1 colher de chá
- Salt¾ colher de chá
- Carrot · grated1 xícara
- Pineapple⅓ xícara
- Uva-passa½ xícara
- Walnut · chopped1 xícara
Modo de preparo
- 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.
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