Carrot cake

10/01/2015 18:27:54

 

INGREDIENTS

FOR 8/10 SERVES

  • 300 g carrots
  • 3 eggs
  • 180 g seed oil
  • 250 g sugar
  • 280 g flour
  • 60 g almond flour
  • 2 tablespoons lemon juice
  • 1 vanilla pod
  • 1 sachet baking powder
  • 3 pinches of salt

FOR THE ICING

  • 400 g sieved icing sugar
  • 50 g filtered lemon juice
  • 50 g egg whites

PREPARATION

  1. Chop the peeled carrots and finely blend them with the lemon juice
  2. In a large bowl, beat the egg whites well with the sugar
  3. Continuing to beat, drizzle in the oil and add the seeds from the vanilla pod
  4. Add the almond flour, the flour, the baking powder, the salt and the carrots
  5. Mix and then pour the mixture into the lightly buttered mould
  6. Bake at 170° for 60-65 minutes
  7. Check the cake is cooked by inserting a cocktail stick, which should come out clean, but slightly damp
  8. Remove from the oven and, after 5 minutes, turn out onto a cooling rack and allow to cool before removing the dome top

FOR THE ICING

  1. Beat together all of the ingredients
  2. Set aside a few tablespoons of the icing for decoration, then pour the rest over the cake

FOR THE DECORATION

  1. Cut the cake into slices and, placing the remaining icing in a paper cone
  2. Pipe on cats, some smiling, some sleeping. 

 

This receipe has been created for us by www.quado.it

 

 

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