Carrot Flan Cake
Lorenza Ávila
Get the best of both worlds with this original carrot flan cake, a mouthwatering dessert that combines a moist and perfectly spiced carrot cake with a creamy vanilla flan! Featuring an irresistible cream cheese frosting and garnished with chopped pecans, this carrot flan cake is a guaranteed crowd-pleaser with a unique mix of textures and flavors everyone will love.
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Ingredients
10
Portions
  • 1 cup sugar, for the caramel
  • 3 carrots, shredded
  • 1 cup sugar
  • 4 eggs
  • 1 cup corn oil
  • 3 tablespoons cinnamon powder
  • 1 tablespoon nutmeg
  • 1 tablespoon baking powder
  • 2 cups flour
  • 4 egg whites
  • 1 cup evaporated milk, for the flan
  • 1 cup condensed milk, for the flan
  • 4 eggs, for the flan
  • 2 tablespoons vanilla essence, for the flan
  • 1 package cream cheese, 6.7 oz, for the flan
  • 2 tablespoons lime juice, for the flan
  • 1 tablespoon lime zest, for the flan
  • 2 packages cream cheese, 6.7 oz, for the frosting
  • 1/2 cups whipping cream, for the frosting
  • 1 tablespoon vanilla essence, for the frosting
  • 1/2 cups icing sugar, for the frosting
  • some food coloring, green and orange
  • some pecans, chopped
Preparation
1h 18 mins
1h
Easy
  • Preheat oven to 356 °F.
  • For the caramel: In a skillet over low heat, cook sugar without stirring until an amber caramel is formed. Line a cake pan with hot caramel. Let dry.
  • For the carrot cake: In a blender, combine carrots, sugar, eggs, oil, cinnamon, nutmeg, and baking powder and blend until homogenous.
  • Pour blended mixture into a bowl and add flour little by little. Set aside.
  • In a mixer, whisk egg whites until doubled in size.
  • Fold egg whites into the carrot cake batter. Set aside.
  • For the flan: In a blender, combine evaporated milk, condensed milk, egg, vanilla essence, cream cheese, lime juice, and lime zest.
  • Pour carrot cake batter into the caramel-lined pan and spread. Gently pour the flan mixture into the pan with a spoon to keep the layers from mixing.
  • Place cake in a water bath, cover with aluminum foil, and bake for about 1 hour or until cooked through.
  • Unmold while still warm and let cool completely.
  • For the frosting: Mix cream cheese, whipping cream, vanilla essence, and icing sugar. Set a bit of the frosting aside to color it with green food coloring. Set another bit of the frosting aside to color it with orange food coloring. Place frosting in piping bags with small nozzles.
  • Garnish carrot flan cake with white frosting rosettes, frosting carrots, and chopped pecans. Serve carrot flan cake.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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