The Best Carrot Cake Recipes

Preparation time 5 minutes
Cooking time 45 minutes
Portions 10 people

·         Ingredients

3 carrots medium (270 g)
160 g in peanut oil
3 eggs at room temperature
220 g in sugar
1 Orange bio, grated peel
240 g in flour
1 sachet of baking powder

·         Preparation

1.    Turn on the static function oven at 175 ° C. Blend the carrots in the mixer, add the oil and continue blending until you have a nice orange cream.
2.    In a bowl, whisk the eggs with the sugar for 1-2 minutes until they become clear and frothy, add the grated peel of 1 orange, the carrot cream, and mix. Incorporate the flour with the sifted yeast and mix well.
3.    Grease and flour a 24 cm donut mold and pour the dough. Cook for about 45 minutes, always do the toothpick test before turning out, it must come out dry. Let the cake cool and then turn it on a wire rack. You can serve it with a sprinkling of icing sugar, with the glossy chocolate glaze, with the water ice cream or the cheese cream, you can find everything in the notes.

·         Note

This cake thanks to the presence of oil is kept for a long time at room temperature and remains soft up to 1 week but always ends earlier.
If you want to cover it with dark chocolate glaze, the recipe is 140 g of dark chocolate, 1 teaspoon of glucose or honey, 80 g of butter. Melt the butter together with the glucose. Off the heat add the dark chocolate, wait 2 minutes then pass everything with the blender or mixer until you have a very shiny glaze. Pour on the cake.
Recipe from the icing with sugar for decoration.
Recipe from the cream cheese frosting.

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