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 peoplePreparation 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.
