Ingredients
– 250g carrots
– 150ml of sunflower oil
– 200g of conventional wheat flour
– 100g of sugar
– 4 eggs
– 10g chemical yeast (baking powder)
– Salt
Lets go cook
– We grate or chop the carrot. Once grated, we put it in an American blender. Add the oil and grind everything. You can also blend with a hand mixer.
– In a bowl, we put the eggs. We beat them a little with a fork or a rod and add the sugar. We beat again for a couple more minutes.
– We incorporate the carrot paste and oil that we had prepared in step 1. Now, we put the flour and yeast in a strainer or a sieve. From here, we add both ingredients to the bowl. Thus, we ensure that they are well sieved and fine. Finally, we add a pinch of salt, which will enhance all the flavors
– With a kitchen spatula, carefully mix all the ingredients. Until we have a paste, somewhat dense, and orange in color.
– We line the base of a removable cake mold with greaseproof paper or greaseproof paper. If you don’t have a removable mold, you can also use an elongated one, made from sponge cakes. If it is not removable, spread it with a little oil and flour (in this order) so that the carrot cake does not stick later, when baking
– We put the pasta inside the mold and put it in the oven, previously heated to 180ºC, heat up and down. We let it bake for around 30 or 40 minutes. Until we can insert a toothpick. If it comes out clean, it’s cooked. Remember not to open the oven during the first 15 minutes of cooking or else, the cake will go down
– Once baked, we remove the mold from the oven. We wait 10 minutes for it to warm up a little and unmold. We let it rest on a rack, until it cools completely