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Carrot Cake

Carrot Cake

Unlock the secret to perfection with our carrot cake recipe! The key? Rich olive oil. Indulge in the perfect blend of sweetness, spice, and texture. Treat your loved ones today!

Serves

8 people

Preparation time

40'

Cooking time

Allergens

Ingredients

For the cake:

300 g flour

300 g sugar

90 g chopped walnuts

260 g grated carrot

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

200 ml La Española olive oil

100 ml milk

6 eggs


For the frosting:

600 g cream cheese

250 g icing sugar

15 g water

Directions

Preheat the oven to 200ºC.

In a bowl, mix flour, sugar, walnuts, carrot, baking powder, baking soda, and cinnamon.

In another bowl, combine La Española olive oil, milk, and eggs. Beat with a whisk. Add the dry ingredients from the other bowl and mix well.

Grease a round baking pan with olive oil, approximately 22-24 cm in diameter, and sprinkle with flour. Add the mixture and bake for 50 minutes or until a toothpick inserted into the center of the cake comes out clean.

Let it cool on a rack. Once cooled, cut the cake into two layers.

Mix the cream cheese with icing sugar and water until you get a smooth cream. Use half to spread on the inside of the cake and the other half to decorate the top of the cake.

You can decorate the cake with whole walnuts.

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