Carrot cake with olive oil
For the carrot cake:
- 250 gr of carrots (already peeled and clean)
- 60 gr of walnuts
- 4 eggs
- 150 ml of olive oil
- 200 gr of brown sugar
- 1 teaspoon of ground ginger
- 1 teaspoon ground cinnamon
- 250 gr of flour 0000
- 2 teaspoons packed baking powder
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For the icing:
- 350 ml of milk cream
- 300 gr of cream cheese
- 50 ml olive oil
- 100 gr of powdered sugar
Peel the carrots and chop or crush them together with the walnuts.
Separately place the eggs and sugar and beat until foamy for 5 or 6 minutes.
Add the olive oil little by little while continuing to beat.
Add the carrots and walnuts together with the spices with a spatula. Then, incorporate the
flour and the baking powder. Mix everything until there is a homogeneous preparation.
Put the mix in a mold and take to a preheated oven at 170 degrees for 30 minutes. Check
with a wooden toothpick if the preparation is cooked.
Let cool and unmold
For the icing, mix all the ingredients until it is consistent. It should not be pass the cream point.
Add the cream on top of the carrot cake and decorate with peeled walnuts.