To Die For Creamy Carrot Cake

·         Ingredients

200 gr carrots already cleaned
40 gr seed oil
1 orange zest and juice
2 eggs
120 gr flour
80 gr ground almonds
1/2 sachet baking powder
80 gr sugar cane
1 pinch sale
QB icing sugar
qb marzipan carrots

·         Preparation

1.    Put the carrots clean and in pieces, the oil and the juice and the zest of the orange in the mixer and blend well.
2.    Separate the eggs and whisk the egg whites with half the sugar. Separately whip the yolks with the other half of the sugar, until they are beautiful light and frothy. Add the sifted flour and baking powder, almonds, salt, and the mixture with carrots and mix quickly. Finally, gently incorporate the egg whites until stiff with a movement from the other side downwards. Pour the mixture into a buttered and floured hinged pan.
3.    Bake the creamy carrot cake in the preheated oven at 180 ° C for around 30min, I recommend always do the toothpick test. However, the cake remains moist. Let the cake cool completely, finish with a nice sprinkling of icing sugar and marzipan carrots.

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