Christmas Carrot Cake

There's the classic carrot cake and this spiced wonderful Christmas Carrot Cake. It doesn't hurt
that is also pretty easy to make.
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Anyone who has kids, or who has spent time with them has quickly found out one of the truths of
life: Kids are the fiercest food critics. A combination of a not-so-refined taste, and the honesty of
a drunkard can break anyone's heart.

Nothing like a kid to deflate your ego.


 

Imagine my surprise when my daughter showered praise on this Christmas Carrot Cake. This
isn't as common as you'd think.
This is not the classic carrot cake, although nearly all the ingredients are the same. I've added a
few touches that to me speak of Christmas: spices, ginger -- I may have a tiny obsession with
ginger -- and cranberries.

The cream cheese filling does not contain butter, and is made with low-fat cream cheese. The
addition of brown sugar gives it a lovely caramel color and a richer flavor.

I am sure you'll love it, after all, it already passed the little critic's test.

Buen provecho!

Aunt Clara

Christmas Carrot Cake Recipe

There's the classic carrot cake and this spiced wonderful Christmas Carrot Cake. It doesn't hurt
that is also pretty easy to make.
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Course: Dessert
Cuisine: American
Keyword: pastel, winter
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 -8 rebanadas
Calories: 419kcal
Recipe Author: Clara González

For the cake

 1/4 cup vegetable oil , plus a bit to grease pan

 1 cup of whole-wheat flour , plus a bit to dust pan
 1 lb [0.45 kg] carrot , peeled and grated finely
 3 medium eggs
  1/4 cup of brown sugar
 1 tablespoon of cinnamon powder
 1/4 teaspoon of clove powder
 1 1/2 teaspoon of ginger powder
 A pinch of salt
 1/4 teaspoon baking powder
 1/4 teaspoon bicarbonate soda
 1 cup of dry sweetened cranberries

For the filling

 8 oz [0.23 kg] of low fat cream cheese

 1/2 teaspoon lime zest
 1/4 cup of brown sugar
 1 teaspoon vanilla extract (any color)

For the cake

1. Heat oven to 300º F [150 ºC]

2. Grease two 8" [20 cm] round baking pans. Dust with flour and turn to get rid of the
excess flour.

3. Mix the remaining ingredients very well. Pour half into each baking pan.
4. Bake until you insert a skewer or knife and it comes out clean (25-30 mins).
5. Remove from the oven and cool to room temperature.

For the filling

1. Whip all the ingredients with the paddle attachment of the mixer until all the brown sugar
has dissolved (5-7 mins).
2. Pour into a decorating bag with a big tip.
3. Make concentric circles on one of the cakes until you have an even layer of filling.
4. Cover with the other cake and serve.