Classic Carrot Cake Recipes Old

Preparation Time   : 30 minutes

Cooking time         : 40 minutes

Servings                  : 1 22 cm cake

Difficulty                : easy

Calorie                    : 250

·         Ingredients

300 gr at farina 00

100 gr of peeled almonds

150 gr of granulated sugar

250 gr in the carrot

3 eggs

100 ml of seed oil

1 sachet of vanillin

1 sachet of baking powder (16 g)

·         How to prepare a soft carrot cake

1.    To start preparing the carrot cake, clean and finely grate some fresh carrots or, if you prefer to do faster, chop them with a mixer. Blend the almonds until they are reduced to flour.

2.    To avoid that the cake remains too liquid, pass the carrots with a sieve by squeezing them before putting them in the dough: this will remove the vegetation liquids and the dough will be drier, growing even more beautiful (and good).

3.    In a bowl, whip the eggs with the sugar until a nice light and frothy cream is obtained. Slowly add all the ingredients of the carrot cake. Start with carrots and oil, then continue with sifted flour, sieved yeast, almond flour, and vanillin.

4.    Mix well, then pour the dough into a pan about 22 cm previously greased and floured. Bake at 180 ° C for about 40 minutes.

5.    Remove from the oven and let it cool before turning it out and serving it.

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