Best Carrot Cake Recipe In The World - Carrots pie

·         Ingredients for 24 cm cake diam.

300 gr of carrots (grated)
150 gr at farina 00
150 gr of almonds (peeled)
90 gr of seed oil
3  eggs (whole)
1  album
100 gr of sugar (caster)
70 gr of brown sugar
1 teaspoon vanilla extract
1 sachet of baking powder
1 pinch of salt

·         To dust:

icing sugar to taste

·         Tools used

Beater or planetary mixer
Da 24 cm stamp in silence.

·         How to make carrot cake

Blend the almonds and carrots with the mixer
To prepare the carrot cake, start blending the almonds with a mixer, along with 1 tablespoon of brown sugar. Then set them aside. Peel the carrots, then weigh them a net of the scraps (consider that on this quantity of carrots, for example, I have about 100 gr of waste, so I have to start from at least 400 gr to get 300 gr clean). Then cut them into pieces, put them in the mixer, and blend them.

Whip the eggs with sugar, add oil and carrots
Combine the refined sugar and the remaining brown sugar with the whole eggs and the yolk. Then whip the mixture, to obtain a swollen and foamy consistency. Add the oil flush and work well. Then add the blended carrots and vanilla extract. You still work well.

Add the dry ingredients by hand
Aside, add the sifted flour and baking powder to the almonds. Add the powders a little at a time to the previous mixture, mixing with a spatula, from the bottom upwards, in order not to disassemble the mixture. Finally, add a pinch of salt.

Bake the cake in a hot oven
Pour the dough into a mold lined with parchment paper or grease, then bake the cake in a preheated oven at 180 ° for 30 minutes, then lower the temperature to 170 ° and continue cooking for another 10 minutes. Leave the cake still in the oven with the door ajar for another 5-10 minutes, then take it out of the oven and let it cool completely.

To serve
Serve your cake by sprinkling it with icing sugar.

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