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Carrot Cake With Dulce De Leche Cream Cheese Frosting

Carrot Cake With Dulce De Leche Cream Cheese Frosting


For the carrot cake:

2 cups carrots, grated

1/2 cup crushed pineapple, drained

1/4 cup sweetened shredded coconut

3/4 cup vegetable oil

3 eggs

3/4 cup sugar

3/4 cup brown sugar

1 1/2 cups all-purpose flour

2 teaspoons of yeast

1/2 teaspoon of salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

pinch the ground cloves

For the icing:

8 ounces cream cheese, softened

1/2 cup dulce de leche (or caramel sauce)

1 cup powdered sugar


For the carrot cake:

Mix the carrots, pineapple, coconut, oil, eggs and sugars before incorporating the mixture of flour, baking powder, salt and spices.

Pour into a greased or parchment-lined 9-inch-diameter cake pan (or springform pan) and bake in a preheated 350F/180C oven until a toothpick inserted in the center comes out clean, about 30 to 40 minutes, before allowing to cool.

Spread the frosting, slice and enjoy!

For the icing:

Combine cream cheese, leech dulce and enough powdered sugar to thicken frosting to desired consistency. The more powdered sugar you add, the thicker and less runny the icing will be.

Option: Add 1/2 cup raisins!

Option: Add 1/2 cup chopped walnuts! (walnuts, pecans, etc.)!

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