The first time I tried this carrot cake, I could not believe how soft and juicy it is, I thought, how can it be that with a few simple carrots and little else, such a delicious dessert comes out? Yes, and here is the sample and if you cut it in half and fill it with chocolate, cream or frosting, it will become a rich carrot cake that will delight everyone.
What I like the most about this cakeit is its contrast of flavors so exquisite and unusual. In addition, you can add a lot of other ingredients to make it even more original and exotic, such as coconut, walnuts, pineapple, almonds … Creativity to power.
There is no single recipe to prepare this sweet that drives the little ones and the not-so-little ones crazy. You can find a taller, shorter carrot cake , with or without layers, made of several cakes … Of course, to make it great, you can never lack cinnamon, ginger and nutmeg that gives it a flavor and aroma that does not you can forget.
And so that this recipe does not lack anything, I am also going to teach you how to prepare the bitumen to decorate it in a very simple and fast way.
If you want to discover how to make this delight, I recommend that you keep reading.
Ingredientsfor the cake
170 gr of flour
200 grams of sugar
4 large eggs
120 ml of sunflower oil
220 gr of carrots, peeled
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
1/2 teaspoon of nutmeg
1/2 teaspoon ginger
150 g of icing sugar
150 gr cream cheese or spread cheese
50 gr unsalted butter
1 tablespoon of lemon juice
Step by Step
1.- The first thing is to sift the flour into a container. Then you add the spices, the salt and stir, finally you put the yeast and stir again.
2.- Now for the dough, so you put the sugar and oil in a bowl and beat until well integrated. Next you will be beating all the ingredients in the order that I am giving you and waiting for the first to be well integrated to add the next.
3.- So when the sugar and oil are well diluted, add the eggs one by one. Then you add the flour little by little so that it does not cake.
4.- Once the flour is there, add the chopped or grated carrot and this time you are going to stir it with a spoon or a kitchen tongue so that it does not fall apart completely and find some little bits in the cake.
5.- When everything is well mixed, you pour it into a removable 22 cm diameter mold lined the base with baking paper and the sides have been lined with butter and flour. You tap it a few times to remove the air from the dough.
6.- You introduce the mold in the oven previously preheated to 160ºC and you are going to leave it there for about 70 minutes. You’ll know it’s done when you poke it with a toothpick or skewer and it comes out clean. This will be the time to remove it from the oven and let it temper.
7.- As soon as it is warm, you remove it from the mold and let it cool completely.
8.- While the cake is cooling, you are preparing the cover. Beat the butter with a spoon until you get a kind of ointment. You place it in a bowl along with the cheese and mix with the blender for about 2 minutes.
9.- Once this is done, you add the icing sugar little by little and beat for 3 to 4 minutes until it is well integrated, finally you pour the lemon juice and beat again.
10.- Finally, cover the cake with this mixture and decorate it as you like. You put it in the fridge for about 4 hours but, if you leave it overnight, better than better, since the flavors will mix and it will be richer.
My tips and tricks
You can change the refined sugar for brown sugar, it will be just as rich.
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