Desserts & sweets
Apricot and Caramel Carrot Cake
Recipe inspired by Maria Cecilia Espinosa, Thermomix® Independent Consultant Florida.
TM5TM6TM7
Details
- Difficulty
- Medium
- Prep
- 40 min
- Active
- 40 min
- Cook
- 190 min
- Total
- 190 min
- Yield
- 12 slices
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- Category
- Desserts & sweets
- Time
- Over 1 hour
- Difficulty
- Medium
- Rating
- Well rated
- vegetable oil
- 283 g
- large eggs
- 4
- whole pecans
- 113 g
- soft dried apricots
- 142 g
- carrots
- 454 g
- brown sugar
- 397 g
- all-purpose flour
- 283 g
- baking powder
- 2 tsp
- baking soda
- 2 tsp
- salt
- 1 tsp
- ground cinnamon
- 2 tsp
- ground cloves
- 0.3 tsp
- ground nutmeg
- 0.3 tsp
- ground allspice
- 0.3 tsp
- soft dried apricots
- 142 g
- rum
- 28 g
- water
- 283 g
- honey
- 28 g
- evaporated milk
- 340 g
- sweetened condensed milk
- 397 g
- cream cheese
- 227 g
- confectioners sugar
- 283–340 g
- unsalted butter
- 113 g
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 13 g
- Energy
- 4,012.5 kJ
- Calories
- 959 kcal
- Fat
- 50 g
- Fibre
- 5 g
- Carbohydrates
- 121 g
Cooking instructions are available on the original Cookidoo® page.
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