
Carrot Cake with Pear
Baking and Desserts | World cuisine
⏳ Time
1 hour
🥕 Ingredients
16
🍽️ Servings
6
Description
It's best to use a large, firm pear. The cake is moist and crumbly, with a crack on the crust. Inside, there's a surprise in the form of poached pear. Optionally, you can add a cream cheese frosting.
Ingredients
- Whole Wheat Flour - 4.6 oz
- Wheat Flour - 1.8 oz
- Brown Sugar - 3.5 oz
- Baking Powder - 1 teaspoon
- Chicken Eggs - 2 pieces
- Vegetable Oil - 5 fl oz
- Milk - 2 fl oz
- Carrot - 1 piece
- Pear - 1 piece
- Lemon Juice - 2 tablespoons
- Cream Cheese - 9.9 oz
- Water - 0.3 cups
- Maple syrup - to taste
- Cinnamon - to taste
- Nutmeg - to taste
- Vanilla - to taste
Step by Step guide
Step 1
Preheat the oven to 374°F.
Step 2
Mix the flour, baking powder, salt, and spices. Whisk the dry ingredients until the mixture is homogeneous.
Step 3
In a separate bowl, mix the sugar, eggs, vegetable oil, and milk. Add the finely grated carrot.
Step 4
Gradually add the dry ingredients, mixing thoroughly. The batter should be homogeneous.
Step 5
Cut the pear into small cubes. In a saucepan, combine the pear, 2 tablespoons of brown sugar, lemon juice, and water. Heat the saucepan, stirring the pear with the sugar until the sugar dissolves. The pear should become softer, but do not let it overcook; it should retain its firmness.
Step 6
Pour the juice left from the pear into a cup: it will be useful for the frosting, and we don't need excess moisture in the cake.
Step 7
Add the cooled pear pieces to the batter.
Step 8
Grease the baking pan with oil, dust with flour, and pour the batter into the pan. Bake for 35–40 minutes (check with a toothpick: it should come out dry).
Step 9
While the cake cools, prepare the frosting: mix the cream cheese, remaining pear juice, and syrup to taste with a mixer. Cover the cooled cake with the frosting.
Step 10
Wrap the cake in plastic wrap to retain moisture.
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