Friday, July 15, 2016

Carrot Cake





A fantastic, easy to make cake that remains moist for a good few days!This cake is so moist and flavorful with the cinnamon and with lots of sweet carrots. Great taste, light and healthy cake. I have made it several times and everybody likes it. I hope you love this recipe as much as I do!


Ingredients : 

  • 300 g of carrots, grated
  • 150 g of all-purpose flour
  • 1/2 teaspoon of salt
  • 1 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon of ground cinnamon
  • 200 g of sugar
  • 150 ml of oil
  • 120 ml of milk
  • 3 eggs, room temperature
  • 1 teaspoon of vanilla extract
  • 60 g of coconut flour 
 Ingredients for Icing 

  • 300 g spreadable cream cheese 
  • 100 g of powdered sugar  
  • 80 g of butter 
  • lemon peel
Preparation :



Preheat oven to 180°C. Grease a cake pan lightly with oil, and line with non-stick baking paper.

In a mixing bowl, mix sugar, oil, milk and egg yolks for about 5 minutes. In another bowl, sift together flour, baking soda, baking powder, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots, coconut flour, and egg white snow until well blended.

Pour the mixture into the pan and bake for 40 minutes, or until a skewer comes out clean. Set aside for 5 minutes, before turning out onto a wire rack to cool completely.
In a mixing bowl place powdered sugar, cream cheese, butter, and lemon peel. Beat until thoroughly blended. Spread the icing on the cake.

Cut the cake into slices to serve. Along a slice of this cake, you can serve vanilla ice cream.




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2 comments:

  1. Coconut flour...is there anything else I can substitute with the coconut flour ?

    ReplyDelete
  2. Coconut flour...is there anything else I can substitute with the coconut flour ?

    ReplyDelete