Corn and Carrot Cake
Delicious fluffy corn cake with carrot, topped with orange jam, which adds a delightful touch; we love enjoying it with family over a nice coffee.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 200 grams flour
  • 150 grams sugar
  • 1 pinch salt
  • 400 grams corn kernel , ground
  • 15 grams baking powder
  • 150 grams Gloria® unsalted butter
  • 200 grams carrot , grated
  • 3 eggs
Preparation
1h
40 mins
Low
  • Preheat the oven to 180 degrees
  • Coat the grated carrot with 20g of flour, stir, and set aside.
  • In a bowl, combine the butter, sugar, and eggs, and mix well.
  • Add the dry ingredients: sifted flour and baking powder.
  • Incorporate the ground corn, mix, then add the carrot and mix again.
  • Pour the mixture into a previously greased and floured cake mold.
  • Bake for 40 minutes.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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