Carrot Cake
Servings: 4 Portions
Cooking Time : 30min
Difficulty : Easy
Ingredients
- 2 cups P.A.N sweet corn mix
- 1 tablespoon ground cinnamon
- 1 tablespoon nutmeg
- 3 eggs
- 1 cup milk
- ½ cup melted butter
- 1 tablespoon vanilla
- 1 ½ cups grated carrots
- ¼ cup chopped walnuts
Cream cheese spread:
- 180 grams of cream cheese at room temperature
- 180 grams of butter at room temperature
- 4 cups icing sugar
- 1 tablespoon vanilla
- 1 teaspoon salt
Preparation
- Mix dry pancake ingredients (flour, ground cinnamon and nutmeg).
- BEAT eggs with milk; stir in flour, carrot and walnuts.
- Heat a frying pan with butter and add the carrot hotcake mixture.
- Cook the pancakes for 2 minutes on each side and set aside.
- Beat the butter for one minute on medium, add the cream cheese and beat on medium, until the frosting is smooth and completely blended.
- Add 1 cup of the icing sugar and beat, one cup at a time, until smooth.
- Add vanilla and salt, beat cream cheese frosting for another 3 minutes until slightly thickened.
- Arrange layers of carrot cake and layers of cream cheese frosting.
- Enjoy this delicious carrot cake, no oven required!