Homemade Carrot Cake Recipe For 8

Preparation time        : 10 min
Cooking time               : 50 min
Ready in 1 h

·         Ingredients

For the pie
250 g carrots (weight without peel)
250 g flour 00
100 g almond flour
180 g sugar
125 g white yogurt (1 jar)
100 g seed oil
3 eggs
1 sachet yeast pane of the Angeli
1 vial almond aroma Pane angeli
a piece of orange zest

·         For the icing

1 tbsp egg white
1 tablespoon lemon juice
80 g Bread-free sugar Paneangeli

·         Procedure

1.    Put the carrots peeled and cut into small pieces in the mixer and blend them with the oil and a piece of orange zest until smooth and homogeneous. The amount of orange zest depends on how much you want to flavor the cake, in any case, try not to take the white part of the peel.
2.    In a large bowl, whisk the eggs with the sugar for 3 to 4 minutes, helping you with the electric beater. Obtain a frothy mixture, add the vial of Aroma Mandorla Paneangeli, the carrot puree, and the yogurt, then plan all over the beater for another couple of minutes.
3.    Now add all the powders of the recipe to the mixture, then the flour 00, the almond flour, and the sachet of Lievito Pane of the angeli; you can do this with a spatula or with the electric beater at the minimum speed.
4.    Here is the dough for the cake Camilla ready for cooking!
5.    Transfer the dough to a buttered cupboard and sprinkled with flour; I used a doughnut mold 22 cm in diameter, but the classic round torture with a diameter of 22 - 24 cm is also fine. Bake the cake in a static oven preheated to 180 degrees for 45 - 50 minutes, still doing the classic toothpick test to make sure it is cooked.
6.    While the cake is baking, prepare the cover icing. Put the egg white and lemon in a large bowl and whisk until the mixture foams. Add the sugar to the Bread angeli Veil little by little, always working with the whisk, until you get a smooth and homogeneous icing. Ready the icing, transfer it immediately into a sac a few to prevent it from drying out.
7.    Bake the cake, make it, and let it cool completely. Decorate the cake with icing to your liking; I decorated following the ing afghans of my doughnut mold, but if you wish you could drain the icing with a spoon... wide space to fancy in the kitchen!
8.    Here is the carrot Camilla cake served on the table! It is perfect for breakfast and daily snack and, well-closed in a food bag, it is kept "wet" for 3 - 4 days!

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