CARROT-CAKE

* Ingredients :


 °1 box Duncan Hines Classic Carrot Cake Mix 

°250 mL grated carrots 

°80 mL pumpkin seeds or crushed walnuts+Cheesecake: 

°2 packages 250 g (8 oz) cream cheese, at room temperature 

°180ml sugar 

°15ml flour 

°vanilla extract to taste 

°2 eggs 

°125 mL plain 2% Greek yogurt yogurt+Icing: 

°60 mL cream cheese 

 °1 tablespoon softened butter 

°250ml icing sugar 

°80 mL 2% plain Greek yogurt 

°180 mL coarsely walnuts


* Methods 


1. Preheat oven 180°C (350°F). Line a 20cm (8in) or 23cm (9in) diameter round springform pan with parchment paper.

2. Prepare the carrot cake. In a bowl, pour the carrot cake mix and follow the instructions on the package. Add grated carrots and pumpkin seeds, then mix. To book.

3. Prepare the cheesecake. In a bowl, using an electric mixer, whisk the cream cheese, sugar, flour and vanilla. Add the eggs, one at a time, and mix. Add the yogurt and mix.

4. Pour 1/3 of reserved carrot cake mixture into pan. Drop 2 or 3 large dollops of cream cheese on the cake. Cover with another third of the carrot cake mixture and 2 or 3 large dollops of cream cheese. Repeat with remaining carrot cake mixture and cream cheese.

5. Baking for 60 to 65 min, . Letting cool for 1 h. Un-mold cake and refrigerate it about 4 to 6 h.

6. Meanwhile, prepare the icing. In a bowl, using an electric mixer, whip the cream cheese, butter, icing sugar and yogurt. Pour the frosting over the cake and level. Garnish with walnuts. Cover and freeze 1 hour or until frosting is firm.


Enjoy !

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