This cake is one of the most delicious carrot cakes I have ever tasted. I’m introducing to you a particular version of the recipe which I have found in the California Bakery book (A.Baù, Guido Tommasi Editor). Adding pineapples and nuts makes it more pleasant, less “curative” than other carrot cakes. Your children would love it and it will be a good snack, energetic and healthy.
Ingredients:
CAKE BASE
230gr of pealed carrots, 2 slices of diced pineapple, either fresh or preserved
WET INGREDIENTS
280ml of sunflower oil, 3 eggs, 475gr of sugar, 1/3 of a vanilla hull seed
DRY INGREDIENTS
375gr of “00” sifted flower
7,5gr of baking soda
7,5gr of cinnamon in powder
2gr of salt
25gr of roughly minced nuts
THE CREAM
100gr of robiola cheese
15gr of powdered sugar
Preparation:
Grate the carrots and put them into a bowl together with the pineapple dices and their juice. Put the wet ingredients into another bowl and slowly amalgamate them with a spoon. Amalgamate the dry ingredients in a third bowl.
Add the grated carrots and the pineapple dices to the wet ingredients, then add the dry ingredients and lastly the minced nuts. Put everything into a buttered and floured mould and bake at 320°F for at least 70 minutes. The cake is going to have a soft heart, but verify that this is the case using a toothpick before taking it out of the oven.
Recipe by Tamara Giorgetti
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