My Carrot Cake - Carrot Cake by Rumiana Cocina

My Carrot Cake - Carrot Cake by Rumiana Cocina https://www.mundorecetas.com/foro-cocina/uploads/monthly_2017_09/resize.jpeg.0872188bcf7dd572e286857bf267202d.jpeg

My Carrot Cake - Carrot Cake by Rumiana Cocina







          	



	

	Well, here I leave you the recipe for my Favorite American Cake, your Majesty the Carrot Cake.







	

	 







	

	 







	







	

	 







	

	 







	

	One of the most requested at home and definitely the most sold in the local.







	

	 







	

	My recipe is simple, it does not have big complications, besides you can add any type of nuts, raisins, pineapple in minced syrup in mini pieces and you can even make it gluten free, changing the flour by ground almonds.







	

	 







	

	 







	

	 







	

	Ingredients







	

	 







	

	1/2 cup of brown sugar







	

	1/2 cup of white sugar







	

	1 and 1/2 of grated carrots







	

	1 cup of vegetable oil (I use sunflower)







	

	2 eggs L







	

	vanilla 1/2 tsp







	

	cinnamon powder 1/2 tsp







	

	nutmeg 1/2 tsp







	

	1 cup of wheat flour







	

	1/2 cdta of royal powder or chemical yeast







	

	1/2 teaspoon of baking soda







	

	1 tsp of salt







	

	1/2 cup chopped walnuts (not ground), nuts can be substituted for any nut







	

	 







	







	

	 







	

	Cream:







	

	200 gr of cream cheese







	

	50 gr of butter







	

	100 gr of sugar glass







	

	 2 drops of vanilla







	

	 







	

	Decor:







	

	- 4 tablespoons of white sugar







	

	- 1/2 cup of sugar







	

	 







	

	Preparation







	

	 







	

	With the rods mix the sugars with the carrot until the mixture becomes completely liquid. Add the eggs, the oil and mix until the mixture emulsifies, add the vanilla. Separately add the flour, Royal powder, cinnamon, salt and baking soda, go through a colander 2 times. Add the mixture of powders to the liquid mixture, stir well and finally add the chopped nuts.







	

	Bake at 175 degrees Celsius with air.







	

	This recipe is for a small cake, an 18 cm mold is perfect







	

	 







	

	For the cream, beat the butter in ointment with the icing sugar, add the vanilla and the cream cheese little by little until a homogeneous mixture is achieved.







	

	 







	

	 







	







	

	 







	

	 







	

	To decorate on top of the cream, we make a caramel with the sugar and add the nuts, then we pass the mixture to a greased dish (so that the candy does not stick)







	

	 







	

	The cake is initially filled and covered with cream, but you can do it as you see fit.







	

	Thanks for reading and tell me when you do it.







	

	 







	

	Rumiana





                  

			

		 

          

			

		
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