Carrot Cake

Carrot Cake

4 eggs
200 gr caster sugar
150 gr brown sugar
250 gr flour
½ teaspoon salt
½ tsp emulsifier (SP / TBM / ovalet)
1 tsp baking soda (baking soda)
1 teaspoon baking powder
1 tsp cinnamon powder
450 g carrots, grated with cheese grater
250 gr butter / margarine, melt (can be replaced with 1 cup (240 ml) cooking oil)
150 gr cashews / walnuts, toasted, roughly chopped

[Beat until smooth]
225 gr cream cheese
75 grams powdered sugar
50 gr butter / margarine
½ teaspoon grated orange skin

How to make:
1. Grease a round pan size from 20 to 22 cm with margarine and cover with a paper roll. Preheat oven to 180 ° C. Mix the flour, baking powder, baking soda, and cinnamon powder, sifted, set aside.
2. Beat eggs, sugar, and salt until smooth and fluffy with a mixer at high speed. Then enter the emulsifier, beat again until well blended.
3. Enter the flour mixture a little as he shuffled slowly to mix at low speed. Turn off the mixer.
4. Enter the grated carrots, butter and chopped cashews and stir with a spatula. Pour the batter into the pan. Bake until cooked for ± 45 minutes.

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