Carrot Cake by Lorena Roca Romero
From TP in Spain
INGREDIENTS
HOW TO PREPARE
For the sponge cake: • 6 eggs • 3 cups brown sugar
01. Add eggs and brown sugar and stir in a bowl. 02. Add the sunflower oil and yogurt. Mix. 03. Add two sachets of baking powder, cinnamon, and ground cloves to your taste and sift flour. 04. Add the mixture into the main bowl gradually and mix well. 05. Add the grated carrot and chopped walnuts. 06. Divide the mixture into four containers and bake in the oven for 25 minutes at 180ºC. 07. Remove the cakes from the oven and prepare the frosting. 08. Take butter out of the fridge 15 minutes prior and add to a mixer. Mix it until foamy. 09. Add the sieved icing sugar and mix. 10. Mix cold cream cheese. 11. Add a sponge cake and a frosting layer. Repeat the procedure four times, then wrap the cake with frosting. 12. Let it rest in the fridge for 1 hour.
• 2 small cups sunflower oil • 2 cups (125 grams each) vanilla yogurt • 6 small cups wheat flour • 2 sachets (15 grams each) of baking powder • Cinnamon and ground cloves to taste • 6 carrots, grated • Chopped walnuts (adjust to taste) For the frosting: • 200 grams butter, unsalted • 400 grams sugar icing • 200 grams cream cheese
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