Carrot Cake
By :Giulliana Zavaleta
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Gastronomic advisor for 5 years and creator of the blog @atodocomer where she shares her passion for food.
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Duration 45 Minutes
Cooking Technique Baking
Keyword Chocolates and Candies, Instant Vortex
Home Category Desserts
Servings
8 Portions
Ingredients
  • 1 Molitalia vanilla cake mix
  • ½ tbsp cinnamon powder
  • ½ cup melted butter 80 g
  • ½ cup Water
  • 1 cup carrot grated
  • ¼ cup pecans chopped
  • ¼ cup coconut grated or shredded
  • ¼ cup raisins chopped (optional)
Duration 45 Minutes
Cooking Technique Baking
Keyword Chocolates and Candies, Instant Vortex
Home Category Desserts
Servings
8 Portions
Ingredients
  • 1 Molitalia vanilla cake mix
  • ½ tbsp cinnamon powder
  • ½ cup melted butter 80 g
  • ½ cup Water
  • 1 cup carrot grated
  • ¼ cup pecans chopped
  • ¼ cup coconut grated or shredded
  • ¼ cup raisins chopped (optional)
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Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. In a bowl, mix the cake mix with the cinnamon and beat along with the eggs, water, and margarine. Then add the carrot, pecans, grated or shredded coconut, and raisins to the mixture.
  2. Place the mixture in the pan and remove the rack that is inside the basket. Very carefully, put the silicone pan inside.
  3. On the Instant Vortex control panel, press Bake and then set time to 45 Minutes and temperature to 330˚F (165˚C). Press Start.
  4. Remove the pan, let cool, and you’re done! Optional: top with cream cheese frosting.
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