CARROT CAKE RECIPE

CARROT CAKE RECIPE

Ingredients

2 cups very good carrots

a piece of black water glass

3 mixtures

70 ml olive oil

125 ml yoghurt or bittersweet

2 teaspoons vanilla extract

2 cups cake flour

1 teaspoon baking powder

1 teaspoon ground fruit

A pinch of salt

For the topping:

225 g cream cheese

1 teaspoon lemon juice

Half a glass of unsalted salt

180 ml sugar flakes

30 ml fresh cream

2 teaspoons vanilla extract

CARROT CAKE RECIPE

Preparation:

Preheat the oven to 180 degrees Celsius. Set the pan aside. In a large bowl, combine brown sugar and

butter. Whisk in the yogurt until completely combined. Add the eggs one by one, add the vanilla and

mix. Put aside.

In a separate bowl, mix flour, baking powder, cinnamon, nutmeg and salt. Mix the dry ingredients with

the wet ingredients until combined, be careful not to overmix. Add grated carrots and walnuts. Pour

the batter into the prepared pan.

Bake for 30 to 40 minutes or until a toothpick inserted into the center comes out clean. Don’t overdo

it or the cake will dry out. My cake took over 34 minutes.

For the topping:

Beat the cream cheese and butter until it reaches a smooth and creamy consistency.

Add the powdered sugar and beat until thickened and combined. Add 2 tablespoons whipped cream,

lemon juice and 2 tablespoons vanilla.

Note: This recipe only works on one level, you must follow one step to achieve the next

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