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Carrot cake with cinnamon and ginger

20 mins
Low
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Try this delicious super fluffy and moist carrot cake, your whole family will love it, the touch of cinnamon and ginger gives it a special touch. It is a delicious, easy recipe that is going to be a success.
Learn more about Kiwilimón

Ingredients

8 portions
  • 8 eggs
  • 3 cups sugar
  • 1 cup brown sugar
  • 2 1/2 cups vegetal oil
  • 8 cups carrot, grated
  • 2 cups roasted walnut, chopped
  • 2 teaspoons cinnamon
  • 2 teaspoons ginger
  • 2 tablespoons Orange zest
  • 1/2 teaspoons black pepper
  • 3 1/2 cups flour
  • 3 teaspoons baking soda
  • 2 teaspoons baking soda
  • 2 pinches salt
  • 2 packages cream cheese
  • 2/3 cups powdered sugar
  • 1 tablespoon vanilla essence

Preparation

Beat the eggs with the sugar until they sponge, add the two types of sugar little by little, add the oil in the form of a thread without stopping beating.
Add the grated carrots, toasted and chopped walnuts, cinnamon, finely chopped ginger, orange zest and pepper and beat until integrated.
Mix the flour with the baking powder, baking soda, and salt. Add to the mixer and continue beating until a slightly thick homogeneous mixture is formed.
Grease three molds of the same size and pour the mixture in three equal parts.
Bake at 180 ° C for 35 minutes or until a toothpick inserted comes out clean. Let cool.
For the bitumen, beat the cream cheese until smooth, add the vanilla and the icing sugar.
Place a sponge cake on a base, spread 1/3 of the bitumen and place another layer on top. Add another third of the bitumen.
Spread the rest of the frosting on top and decorate with organic flowers.

PRESENTATION

You can decorate with organic flowers or your favorite fruits.

TIPS

You can bake in one pan, but it will take longer and you must lower the oven temperature. After, already cold, you can cut it into 3 parts.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
389.6
kcal
19.48%
Carbohydrate, by difference
41.8
g
13.93%
Protein
3.4
g
6.8%
Total lipid (fat)
24.2
g
37.23%
100
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Provided by USDA
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