Hi, I am Clara. Today, I’m gonna show you how to prepare canadian carrot cake with strawberry touch recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Canadian Carrot Cake with Strawberry touch Recipe
Canadian Carrot Cake with Strawberry touch is one of the most favored of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Canadian Carrot Cake with Strawberry touch is something which I have loved my entire life.
To bewith this recipe, we must first prepare a few components. You can have canadian carrot cake with strawberry touch using 17 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Canadian Carrot Cake with Strawberry touch:
- Take 2 cup all-purpose flour
- Prepare 2 tsp baking powder
- Take 2 tsp cinnamon
- Prepare 1 tsp baking soda
- Make ready 3/4 tsp salt
- Prepare 1 tsp nutmeg
- Prepare 200 grams granulated sugar
- Make ready 3 piece eggs
- Make ready 180 ml vegetable oil
- Prepare 1 tsp vanilla extract
- Prepare 2 cup grated carrots
- Take 1/2 cup pekan nuts / walnuts
- Take 1 cup canned strawberries
- Get 250 grams Mascarpone / cream cheese
- Make ready 60 ml butter
- Make ready 1/4 cup icing sugar
- Take 2 tbsp Greek yoghurt
Instructions to make Canadian Carrot Cake with Strawberry touch:
- Preheat oven to 180°C. Grease metal cake pan and set aside.
- Mix together eggs,sugar,salt,nutmeg,vanilla, cinnamon.
- Slowly add flour. If the mixture gets tough add 1/2 of vegetable oil and continue adding flour and whisking.
- Add baking powder and baking soda.
- Add canned strawberries and mix them into the dough. From this point you might need a spatula.
- Slowly continue adding grated carrots and walnuts.
- Bake at 180°C for 25-30 minutes.
- For the cream cheese icing beat Mascarpone,butter,icing sugar and yoghurt. After cooling down the cake cover it with icing and put into a fridge for a night.
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