1 cup walnuts, finely chopped and toasted, for the cake
3 cups carrot, grated, for the cake
2 tablespoons frosting, white, for decoration
walnuts, finely chopped, for decoration
fondant carrots, for decoration
cilantro leaves, for decoration
Preparation
1h 20 mins
40 mins
Low
For the cake: Mix the flour, sugar, baking soda, salt, cinnamon, cardamom, ginger, and nutmeg in a mixer with a paddle attachment for 5 minutes. Then, add the eggs one by one and incorporate, then add Nutrioli® Oli Olive Oil while continuing to mix.
When the mixture is completely combined, add the nuts and carrots and mix until incorporated.
Pour the carrot cake mixture into pre-greased and floured round baking pans. Bake at 180° C for 40 minutes.
Let the carrot cake cool and unmold. Place it on a plate, decorate with white frosting, nuts, fondant carrots, and cilantro leaves.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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