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Carrot cake

Who said that a tart is only for celebrations? In bad weather, nothing better than a home-made cake. Of the kind where every bite has the power to brighten up every corner of the soul.

At Carmencita we have a weakness for this cake for three reasons:

  • The first, because it’s a healthy sweet made with whole flour, cane sugar and olive oil.
  • The second, for the contrasting flavours: the natural sweetness of the carrot and raisons combine perfectly with the ginger, cinnamon and vanilla.
  • And the third, because the smoothness of the cream cheese transforms it into a delicious, fresh, juicy dessert.

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Cost

8

euros

Rations

10

people

Preparation

60

minutes

Cooking

minutes

Difficulty

Low

Ingredients

6 carrots
3 eggs
2 glasses brown sugar
2 glasses extra virgin olive oil
Raisins
2 teaspoons Carmencita Baking powder
3 glasses wholemeal flour
1/4 teaspoon Carmencita Ground ginger
1/4 teaspoon Carmencita Ground cinnamon
3 drops Carmencita Vanilla aroma
200 g Carmencita Icing sugar
200 g cream cheese

Preparation

  1. Grate the carrots and drain them with a clean cloth to remove excess water.
  2. Mix the eggs and sugar.
  3. Add the extra virgin olive oil and beat until all the mixture is incorporated.
  4. Add the raisins and the grated and drained carrot. Then the yeast and whole wheat flour. Then mix until you get a homogeneous mass.
  1. Add the ginger, cinnamon and vanilla, and mix again to incorporate the aromas.
  2. Prepare a mold with olive oil and flour and pour the mixture inside.
  3. Give a couple of blows so that there are no bubbles in the dough.
  4. Bake at 180 ° C for 45 minutes.
  5. Let cool.
  6. For the cream cheese frosting, vigorously beat the icing sugar with the cream cheese and decorate the cake with grated carrots.

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