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Budín de Zanahoria

Budín de Zanahoria (also known as Carrot Loaf Cake) is a popular Latin American cake made with grated carrots mixed into the batter. Unlike traditional frosted carrot cakes, this version is typically served plain, letting the carrot's flavor shine. It's simple yet delicious and perfect for breakfast, dessert, or a snack.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 10
Calories: 609 kcal
Course: Dessert
Cuisine: South American

Ingredients

For the Cake:
  • 225 ml Avocado Oil (can be substituted with sunflower or vegetable oil)
  • 120 g granulated sugar
  • 120 g light brown sugar
  • 3 large eggs
  • 210 g all-purpose flour
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 100 g pecans, walnuts ( or a mixture of both) , lightly toasted
  • 175 g finely grated carrots
For the Cream Cheese Icing:
  • 50 g unsalted butter , room temperature
  • 75 g full-fat cream cheese
  • 250 g powdered sugar

Instructions

    Cup of Yum
  1. Adjust the oven rack to the middle position and preheat the oven to 350°F (175°C). Spray the inside bottom and sides of a 12 × 4.5 × 3.125-inch (30.5 × 11.4 × 7.94 cm) rectangular metal baking pan with baking spray containing flour. Line the bottom of the pan with a 12-inch rectangular piece of parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
  3. In a large bowl, whisk together the sugar, oil, brown sugar, eggs, and vanilla until fully combined, about 1 minute.
  4. Add the flour mixture to the sugar mixture and use a rubber spatula to stir until just combined and no dry flour remains. Fold in the grated carrots and chopped pecans until well incorporated.
  5. Scrape the batter into the parchment-lined baking pan and smooth the top, ensuring the batter is evenly spread into the corners.
  6. Place the baking pan in the oven and bake until the cake is golden brown and a toothpick inserted in the center comes out clean, about 1 hour.
  7. Using oven mitts, remove the baking pan from the oven and place it on a cooling rack. Let the cake cool completely in the pan for about 1½ hours.
  8. Remove the cake from the pan and carefully peel away the parchment paper.
  9. In a bowl, beat the unsalted butter and full-fat cream cheese until smooth and fluffy. Gradually add the powdered sugar and salt, whipping until creamy.
  10. Spread or pipe the cream cheese frosting over the cooled cake. Optionally, sprinkle with chopped pecans or candied pecans before serving.
  11. Slice the cake into pieces and serve.

Notes

  • Storage: Store the unfrosted cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If frosted, keep it in the refrigerator. Bring to room temperature before serving.
  • Make Ahead: Bake the cake 1–2 days in advance, let it cool completely, wrap it in plastic wrap, and store it at room temperature or in the fridge. Frost just before serving.
  • Freezing: Wrap the cooled, unfrosted cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge or at room temperature, then frost before serving.
  • Storage: Store the unfrosted cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If frosted, keep it in the refrigerator. Bring to room temperature before serving.
  • Make Ahead: Bake the cake 1–2 days in advance, let it cool completely, wrap it in plastic wrap, and store it at room temperature or in the fridge. Frost just before serving.
  • Freezing: Wrap the cooled, unfrosted cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge or at room temperature, then frost before serving.