Zutaten für Avalanche Cake
- 1 box (15.25 oz) carrot cake mix
- 16 oz (2 cups) ricotta cheese
- 2 cups shredded carrots
- 1 cup butterscotch chips
- 1 ½ cups granulated sugar
- 3 teaspoons vanilla extract
- 1 teaspoon almond extract
- 4 large eggs
- Small amount for greasing pan
- Small amount for dusting pan
- 8 oz (1 cup) softened cream cheese
- ½ cup (1 stick) softened butter
- ½ cup chopped pecans
- 4 ½ - 4 ¾ cups powdered sugar
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Zubereitung von Avalanche Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, combine 1 box (15.25 oz) carrot cake mix, 1 ½ cups granulated sugar, 16 oz (2 cups) ricotta cheese, 4 large eggs, 2 teaspoons vanilla extract, and 1 teaspoon almond extract.
- Beat with an electric mixer until well combined.
- Stir in 2 cups shredded carrots and 1 cup butterscotch chips.
- Pour batter into the prepared bundt pan.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. (Start checking at 60 minutes).
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the icing: In a separate bowl, beat together 8 oz (1 cup) softened cream cheese, ½ cup (1 stick) softened butter, and 1 teaspoon vanilla extract until smooth.
- Gradually add 2 cups powdered sugar, beating until well combined.
- Add 2 ½ - 2 ¾ cups more powdered sugar, beating until you reach a smooth, spreadable consistency.
- Stir in ½ cup chopped pecans.
- Once the cake is completely cool, frost generously with the prepared icing.
Nutrition Information (Approximate per serving)
Sodium
255 g
Sugar
4791g
Fat
1167g
Carbs
457g