Carrot cake recipe
- 450 g carrots
- 100 g butter
- 200 g sugar
- 5 eggs
- 300 g flour
- 1 sachet of vanilla sugar
- 1 baking powder
I had this carrot and cream cake in my plan and I wanted to make it for a long time and this not because I would be crazy about carrots, but out of curiosity. Ehhh… .someone told me that's how Virgos are… :))))
It's a good and fragrant carrot cake, with a fluffy and slightly moist interior, suitable for making a cake top for a children's party or for the school package, in which case the whipped cream on top will be given up.
Preparation Carrot cake:
The eggs are separated and the carrot is put on the grater with small meshes.
The butter is mixed with the sugar and vanilla sugar until it becomes like a cream. Then add one egg yolk and mix well after each one. Put the grated carrot and flour mixed with baking powder and mix well.
Whisk the egg whites with a pinch of salt. After the foam has become firm, it is incorporated in 2 tranches in the carrot composition, mixing lightly with a spatula.
Pour the composition into a tray (24 cm in diameter) lined with baking paper and bake on medium heat for about 50 minutes. Test with the toothpick.
Allow to cool in the pan, then remove to a grill where it will be left until completely cooled.
Cover with a generous layer of whipped cream and sprinkle with small chocolates.