CARROT CAKE

I have to admit that I made this cake without much enthusiasm, at least for me, because, you know, I’m not a cheese-frosting fan.

So this time I decided to change the recipe that I used to make and the result was fantastic, it was so fantastic that I even liked it!

Regarding the cake is really juicy and it doesn’t contain much sugar, because carrots give it sweetness, it doesn’t contain butter neither, so if you don’t put the frosting you can eat it with no regrets!

Usually this cake has chopped nuts, but I’m allergic, so I couldn’t include them in my recipe. If you want, you can add them after adding the carrot. 

Ingredients:
Cake: 3 M eggs
140 g of brown sugar (5 oz.)
250 g of flour (8.8 oz.)
2 teaspoons of baking powder
1 teaspoon of ground cinnamon
½ teaspoon of ground nutmeg
½ teaspoon of salt
1 teaspoon of vanilla extract
120 ml of sunflower oil
250 g of carrots (8.8 oz.)

Cheese frosting:
100 g of butter at room temperature (3.5 oz.)
80 g of cream cheese (chilled) (2.8 oz.)
200 g of icing sugar (7 oz.)
1 teaspoon of vanilla extract


Preheat the oven at 175ºC (345ºF).

Peel and blend the carrots, reserve.
Mix the flour, the salt, the cinnamon, the nutmeg and the baking powder, sift and reserve.
Beat the eggs with the sugar.
Add half of the dry ingredients and mix.
Pour the oil and mix.
Add the rest of dry ingredients.
Finally, add the carrot.

Put the dough in a mold, previously greased with butter and bake it for 40-50 minutes, until a tooth stick comes out clean.

Leave it rest for 5 minutes in the mold, remove it from the mold and let it cool down on a rack.

Prepare the cheese frosting, put all the ingredients in the bowl (cover with a kitchen towel, so you don’t make a mess) and beat at high speed until it increases its volume (about 6-7 minutes)

Finally, put the frosting on the top of the cake, already cooled, and if it's hot where you live, keep it in the fridge.

Enjoy!