The Best Carrot Cake Ever


·         Ingredients :

Carrots 300 g
Baking powder for sweets 16 g
00 flour 300 g
Almond flour 50 g
Caster sugar 180 g
Sunflower oil 90 g
Medium eggs 3
1/2 vanilla bean
Salt up to a pinch


·         To Dust :

Icing sugar to taste


·         Preparation:

To prepare the carrot cake, wash the carrots under plenty of running water, remove the peel with a potato peeler. Grate them finely, then put them in a narrow mesh strainer placed on a bowl and with a spoon gently crush them to expel part of their liquid.
Pour the eggs into a bowl with a whisk and add the sugar and a pinch of salt then activate the whips to mix the ingredients well. Cut the vanilla bean lengthwise and extract the seeds, scraping it with a small knife is add them to the mixture.
In a separate container sift the flour, the yeast almond flour, and mix everything with a spoon. Operate the whips and add the powders one spoon at a time.
Finally also pour the oil and continue with the planetary mixer until you get a thick and homogeneous mixture.  Add the grated carrots, mixing gently with a spatula to mix all the ingredients well, Grease and line a 24 cm diameter opening circle cake tin, then pour the dough you have obtained, leveling the surface with a spatula.
Cook in a preheated static oven at 170 ° for 45 minutes (or 150 ° for 35-40 minutes if in a fan oven); after the necessary time, check the cooking with a toothpick, inserting it in the center of the cake: if by pulling it out, it will be damp then the cake will need a few more minutes of cooking, otherwise it will be ready. Let it cool completely in the mold, turn it out, finally complete your carrot cake with a sprinkling of icing sugar.

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