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Recipe. FOR 1 CAKE

300 g (10.5 oz) Grated carrots + 300 g (10.5 oz) 00 flour + 160 g (5.6 oz) sugar + 3 eggs + 100 ml (3.4 fl oz) sunflower oil + 1 teaspoon of baking powder + 1 teaspoon of vanilla extract + icing sugar.

Preheat the oven to 180° C (356°F). Peel the carrots, wash and dry well. Grate them finely with a grater or in a blender. Place them in a sieve and mash them with the back of a spoon so that they lose all their water. Meanwhile, put the eggs and sugar in a bowl and whip with a whisk (preferably electric) until frothy. In a clean bowl, place the sifted flour, together with the baking powder, the vanilla, and add the grated carrots. Mix well with a spoon and then add the mixture of whipped eggs, sunflower oil and mix together gently. Butter a round cake mold, pour the mixture and bake at 180° C (356°F) for 30 minutes. After this time, lower the oven temperature to 170° C (338° F) and continue baking for another 10 minutes. Always do the toothpick test to check if the cake is ready. Take out of the oven, let cool and add the icing sugar. A feast for your eyes and your palate!

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