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Cake with Carrots

Rosi TrifonovaRosi Trifonova
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Cake with Carrots1 / 3
14/10/2014
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Preparation
25 min.
Cooking
30 min.
Тotal
55 min.
Servings
10-12 pieces
"It`s the carrots that provide the characteristic aroma and freshness to this cake, which is why we love it."

Ingredients

  • eggs - 2 lightly whisked
  • carrots - 2 cups, grated
  • orange zest - 2 tsp
  • walnuts - 1 cup
  • cinnamon - 1/2 tsp
  • orange juice - 1/3 cup
  • oil - 1/2 cup
  • sugar - 2/3 cup
  • baking soda - 1/2 tsp
  • flour - 1 1/3 cups
  • cream cheese - 1 packet
  • powdered sugar - 3/4 cup
  • milk - 2 tablespoons
measures

How to cook

Preheat the oven to 360°F (180 °C). Brush a square baking dish no larger than 9 3/4″ (25 cm) a side. Put baking paper in, if it is not Teflon. In a large bowl, mix all the products without the flour. Stir well. Then sift and add the flour, stirring again.

Pour the mixture into the baking dish and smooth out the top. Bake for about 30 minutes.

For the glaze, put the cream cheese, powdered sugar, 2 tsp orange zest and the milk in a bowl and beat very well. The glaze needs to be at room temperature, but the cake can be warm while you're smoothing out the top.

Top with 1/3 cup of walnuts and put it in the refrigerator.

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