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CARROT CAKE RECIPE
Ingredients
2 cups very good carrots
a piece of black water glass
3 mixtures
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70 ml olive oil
125 ml yoghurt or bittersweet
2 teaspoons vanilla extract
2 cups cake flour
1 teaspoon baking powder
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1 teaspoon ground fruit
A pinch of salt
For the topping:
225 g cream cheese
1 teaspoon lemon juice
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Half a glass of unsalted salt
180 ml sugar flakes
30 ml fresh cream
2 teaspoons vanilla extract
CARROT CAKE RECIPE
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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:
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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