A carrot cake is the kind of dessert that, at first, you think “what the … what!”. The idea of eating carrots for dessert, at first sight, is kind of weird, but, then …. it becomes that delight that you cannot stop eating.
| Ingredients |
| Cake |
• 450 ml. sunflower oil.
• 400 g. flour.
• 7 g. of pastry yeast.
• 150 g. sugar.
• 5 eggs.
• 1 pinch of salt.
• 3 tablespoons cinnamon powder.
• 500 g. of grated carrot.
• Cardamom to taste.
| Icing |
• 200 g. Cream cheese.
• 100 g. of icing sugar.
• 100 g. butter.
| Steps to follow |
• Preheat oven to 170 degrees Celsius.
• Mix all ingredients, except for the carrots, in a bowl or recipient of a stand robot until well incorporated.
• Add the grated carrot to the mixture.
• Pour the mixture into a mould well covered with butter or baking paper.
• Bake for 1 hour and 20 minutes at 170 degrees.
• Let cool on a grill for a minimum of 2 hours. If you can let it rest overnight, even better.
• To make the icing, beat the cream cheese with the sugar and soft butter until you get an amalgamated, shiny cream.
• Cover the cake as you wish and leave to cool for a couple of hours in the fridge.
Recendo 