Cakes are a real treat for them palate. Making this sweet dish generally requires an oven, but there are many culinary techniques, so you can make it with other alternatives.
As if that wasn’t enough, the carrot is a very nutritious food, which can be eaten alone or in dessert preparations to pamper the senses.
The Agri-Food and Fisheries Information Service explains that: “The orange color of this vegetable is due to the presence of beta-carotene, a carotenoid pigment that the body converts into vitamin A, which is essential for the proper functioning of our defenses.”
For this reason, the carrot, in addition to being rich, is an indisputable source of nutrients that we must take advantage of.
No-bake carrot cake
- 5 grated carrots.
- 2 spoons of butter.
- 1 cup condensed milk.
- Chopped walnuts, to taste.
- 1 pinch of cinnamon.
- 190 grams of cream cheese.
- 1 packet vegetable dye, orange.
- 1 packet vegetable dye, green.
- 220 grams of crumbled pancake.
- 100 grams of powdered sugar.
- 1 lemon.
Melt the butter, add the carrot and mix perfectly. Add the condensed milk, walnuts and cinnamon. Put on medium heat, without stopping to move. Keep for a few minutes, remove and let cool. Pour into a cake tin, add the pancake and refrigerate for at least an hour. Take out, unmold and put tar
Mix the cream cheese, add the powdered sugar and lemon juice. Separate a third of the tar and it is, in turn, in half, add a little orange paint to one and green to the other. Put each color in plastic bags (white, orange and green) and refrigerate for at least an hour. Remove the cake, unmould, smear with white tar and make the carrot on the surface with the orange and green tar.