To Die For Carrot Cake


·         Ingredients for a 25 cm Angel cake mold:


6 large eggs,
300 gr of sugar,
280 gr at farina 00,
180 gr of pureed carrots,
40 gr of organic lemon juice,
grated lemon zest,
130 gr of seed oil,
1 sachet of baking powder,
1 sachet of vanillin,



1.    Procedure: First separate the yolks from the egg whites. In a large bowl, sift the flour, baking powder, granulated sugar, and vanillin.
2.    At this point create a hole in the center and pour the oil, the yolks, the filtered lemon juice, and the grated zest. Stir quickly with a spatula, until a semi-soft mixture is obtained. Grate the carrots, rinse and dry them well, then cut them coarsely and blend them in the mixer.
3.    Whisk the egg whites for a long time, with a few drops of lemon, for about ten minutes. If you have a planetary mixer like me, it's perfect! Add the whipped whites to the mixture, stirring gently, with movements from the bottom up, and finally, add the carrots too.
4.    Gently mix everything well and pour the mixture obtained in the special mold you see in the picture, which does not need to be buttered or floured. Bake the Carrot cake at 165 ° ventilated function for 45-47 minutes. Always check the cooking using a toothpick; if it is dry, the cake is ready.
5.    Let the carrot chiffon cake cool very well, pass a spatula along the edges or a round blade knife and turn the mold upside down. You will see that slowly, it will come off. You just have to complete the dessert with plenty of icing sugar and enjoy it in all its goodness..sublime!
6.    Tip: if you love a more intense carrot taste, you can increase the quantity, even up to 200 gr. and to maintain its softness for days, cover it well with aluminum foil.

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