Canadian Carrot Cake with Strawberry touch
Canadian Carrot Cake with Strawberry touch

Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, canadian carrot cake with strawberry touch. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Canadian Carrot Cake with Strawberry touch is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Canadian Carrot Cake with Strawberry touch is something which I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can have canadian carrot cake with strawberry touch using 17 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Canadian Carrot Cake with Strawberry touch:
  1. Prepare 2 cup all-purpose flour
  2. Take 2 tsp baking powder
  3. Take 2 tsp cinnamon
  4. Take 1 tsp baking soda
  5. Take 3/4 tsp salt
  6. Make ready 1 tsp nutmeg
  7. Get 200 grams granulated sugar
  8. Prepare 3 piece eggs
  9. Get 180 ml vegetable oil
  10. Make ready 1 tsp vanilla extract
  11. Get 2 cup grated carrots
  12. Prepare 1/2 cup pekan nuts / walnuts
  13. Get 1 cup canned strawberries
  14. Take 250 grams Mascarpone / cream cheese
  15. Take 60 ml butter
  16. Make ready 1/4 cup icing sugar
  17. Prepare 2 tbsp Greek yoghurt
Instructions to make Canadian Carrot Cake with Strawberry touch:
  1. Preheat oven to 180°C. Grease metal cake pan and set aside.
  2. Mix together eggs,sugar,salt,nutmeg,vanilla, cinnamon.
  3. Slowly add flour. If the mixture gets tough add 1/2 of vegetable oil and continue adding flour and whisking.
  4. Add baking powder and baking soda.
  5. Add canned strawberries and mix them into the dough. From this point you might need a spatula.
  6. Slowly continue adding grated carrots and walnuts.
  7. Bake at 180°C for 25-30 minutes.
  8. For the cream cheese icing beat Mascarpone,butter,icing sugar and yoghurt. After cooling down the cake cover it with icing and put into a fridge for a night.

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