Carrot Pound Cake

Name: Carrot Pound Cake
Prep time: 20 s
Cook time: 30 s
Total time: 80 s
Yield: 8
Ingredients: 1 package (15.2 ounces) vanilla cake mix; 1 1/4 cups NESTLÉ® CARNATION® Evaporated Milk; 1/2 cup vegetable oil; 3 large eggs; 1 cup grated carrot; 1 teaspoon ground nutmeg; 1/2 teaspoon ground cloves; 1/4 cup NESTLÉ® LA LECHERA® Sweetened Condensed Milk; 1 limejuiced; 2 limeszested; 2 tablespoons powdered sugar; 1 stick (4 ounces) butterat room temperature; 1/3 cup walnutschopped

Official LA LECHERA®

Carrot Pound Cake

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Level

Easy

Prep

20 min

Cook

30 min

Servings

Ingredients

Key Ingredients

Sweetened Condensed Milk 14 oz Can

(14 oz. Can)

●

1 package (15.2 ounces) vanilla cake mix
●

1 1/4 cups NESTLÉ® CARNATION® Evaporated Milk
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1/2 cup vegetable oil
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3 large eggs
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1 cup grated carrot
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1 teaspoon ground nutmeg
●

1/2 teaspoon ground cloves
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1/4 cup NESTLÉ® LA LECHERA® Sweetened Condensed Milk
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1 lime, juiced
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2 limes, zested
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2 tablespoons powdered sugar
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1 stick (4 ounces) butter, at room temperature
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1/3 cup walnuts, chopped

Equipment Needed

Oven
Blender
Mixer
Refrigerator

Make It

Step 1

Preheat oven to 350° F.

Step 2

Blend the cake flour with the NESTLÉ® CARNATION® Evaporated Milk, oil, eggs, carrot, nutmeg, and cloves. Pour the mixture into a greased and floured loaf pan.

Step 3

Bake at 350° F for 30 to 35 minutes. Let it cool and unmold.

Step 4

Beat the NESTLÉ® LA LECHERA® Sweetened Condensed Milk with the lime juice and the zest, powdered sugar, and butter. Refrigerate for 30 minutes. Garnish with the frosting and walnuts; enjoy.