Recipe for Carrot Cake
Materials for Carrot Cake (about 15 Servings)
- 550 gr butter
- 670 gr sugar
- 4 slurry salt
- 1 cinnamon sticks
- 12 eggs
- 700 gr flour
- 4 soda bits
- 800 gr grated carrot
- 160 gr nut
- 20 gr baking powder
Materials for frosting:
- 225 gr butter, diced at room temperature
- 400 gr sifted powdered sugar
- 50 ml of milk
- 100 gr. whole oat flakes
- 60 gr cream cheese
We butter butter with sugar. Slowly - slowly drop the eggs. We slightly crimp the walnut. Gradually add flour, salt, cinnamon, soda and baking powder.
Finally, we incorporate grated carrot and nut. Transfer the mixture to form and bake at 170 degrees, for 30'-40.
Remove from the oven and let the cake cool in the mold.
Execution for frosting:
- Put the butter in a large bowl. Beat the mixer for about 2 minutes until it dries.
- Slowly add the sugary sugar by continuing the blow until it has a pale-colored fluffy mixture. Add the milk and cheese cream and continue to knock until we have a homogeneous mixture.
Remove the cake from the mold and smear the frosting around the cake until all of its outer surface is covered.
We decorate with whole oat flakes and edible flowers.