47 lines
1.0 KiB
Plaintext
Executable File
47 lines
1.0 KiB
Plaintext
Executable File
Carrot cake
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6
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Carrot cake with cream cheese frosting, about 31 cm tin.
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---
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Flour|300|g
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Sugar|150|g
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Brown sugar|100|g
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Baking powder|1|sachet
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Cinnamon|1|tsp
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Olive oil|18|cl
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Grated carrots|500|g
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Eggs|4|pcs
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Salt|1|pinch
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Walnuts|50|g
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Icing sugar|160|g
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Cream cheese|120|g
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Soft butter|120|g
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Grate the carrots.
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In a bowl, mix sugar, brown sugar, eggs, walnuts and carrots.
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In a second bowl, mix flour, baking powder, salt and cinnamon. Fold into the first mixture.
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Add the olive oil and mix.
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Pour into a cake tin about 31 cm in diameter.
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Bake 60 min at 180 °C. Set aside and let cool.
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For the frosting: add the icing sugar to the cream cheese, then the soft butter. Mix. Add the rest of the cream cheese and whisk.
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Spread the frosting over the cooled cake.
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---
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The longer the batter rests, the more the flavours and texture develop: prepare the batter the day before if possible.
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Best enjoyed the next day for fuller flavour.
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---
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dessert
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cake
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carrot
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frosting
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Easy
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Best served cold
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No
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By hand ~ cutlery
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Medium
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Mild
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Medium
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Frosting may soften
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Mild spice and nut aroma
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