Canadian Carrot Cake with Strawberry touch

Name: Canadian Carrot Cake with Strawberry touch
Total time: 3600 s
Yield: 18 servings
Cuisine: American
Ingredients: 2 cup all-purpose flour; 2 tsp baking powder; 2 tsp cinnamon; 1 tsp baking soda; 3/4 tsp salt; 1 tsp nutmeg; 200 grams granulated sugar; 3 piece eggs; 180 ml vegetable oil; 1 tsp vanilla extract; 2 cup grated carrots; 1/2 cup pekan nuts / walnuts; 1 cup canned strawberries; 250 grams Mascarpone / cream cheese; 60 ml butter; 1/4 cup icing sugar; 2 tbsp Greek yoghurt

EvAve @cook_2808525

I was wondering what is the right recipe for carrot cake which is not tough and with almost no visible texture. Than I discovered this delighting Canadian recipe. Cake with light structure, fresh taste and aromatic. Enjoy my strawberry improvement!

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Ingredients

1 hour

18 servings

2 cupall-purpose flour
2 tspbaking powder
2 tspcinnamon
1 tspbaking soda
3/4 tspsalt
1 tspnutmeg
200 gramsgranulated sugar
3 pieceeggs
180 mlvegetable oil
1 tspvanilla extract
2 cupgrated carrots
1/2 cuppekan nuts / walnuts
1 cupcanned strawberries
250 gramsMascarpone / cream cheese
60 mlbutter
1/4 cupicing sugar
2 tbspGreek yoghurt

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Steps

1 hour

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.