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Add a photoRaciónes: 12
Ingredientes
- 1 c. vegetable oil
- 4 x egg
- 2 tsp vanilla
- 1 1/2 c. sugar
- 3 Tbsp. apple butter
- 2 c. all purpose flour
- 1/2 tsp baking soda
- 1 1/2 tsp baking pwdr
- 1 tsp cinnamon
- 1 1/2 tsp pumpkin pie spice
- 1/2 c. minced walnuts
- 1/2 c. grated unsweetened coconut
- 1 lb peeled and grated carrot Icing
- 3/4 c. mascarpone cream cheese finely grated zest of one lemon
- 2 Tbsp. lemon, juice
- 1/2 tsp vanilla, extract
- 3/4 c. 35% cream
- 1/3 c. icing sugar
Direcciones
- Preheat oven to 350 D.Butter and flour individual cake pans. (Will make 12 individual bundt cakes or possibly 2x10" cakes)
- Combine wet ingredients and sugar in food processor. In a bowl, sift together dry ingredients. Add in dry ingredients to food processor with wet and pulse several times to blend till smooth.
- Mix in nuts, coconut and carrots. Pour mix into prepared pans and bake at 350 D. for about 25-35 min or possibly till tester comes out clean. Cold on wire rack. (If making larger cakes, cooking time will be longer)
- Icing:In the stand mixer with the paddle attachment, combine all ingredients and beat on medium speed till smooth and well combined.
- Spoon dollop in the centre of each cake once cooled.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 111g | |
| Recipe makes 12 servings | |
| Calories 442 | |
| Calories from Fat 220 | 50% |
| Total Fat 25.03g | 31% |
| Saturated Fat 4.35g | 17% |
| Trans Fat 0.47g | |
| Cholesterol 72mg | 24% |
| Sodium 259mg | 11% |
| Potassium 95mg | 3% |
| Total Carbs 49.99g | 13% |
| Dietary Fiber 1.2g | 4% |
| Sugars 28.68g | 19% |
| Protein 5.36g | 9% |
