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Carrot-cake

Carrot cake

10
60′
ΠΡΟΪΟΝΤΑ ΠΟΥ ΧΡΗΣΙΜΟΠΟΙΗΘΗΚΑΝ
ΚΑΤΗΓΟΡΙΕΣ
FALL SPRING MODERATE DEGREE OF DIFFICULTY DESSERT
ΣΥΣΤΑΤΙΚΑ

150 ml Horio extra virgin olive oil Mountain Regions
240 gr. self-rising flour
1 tsp. baking powder
1 ½ tsp. cinnamon
½ tsp. ginger powder
240 gr. brown sugar
Zest of one tangerine plus some extra for garnish
100 gr. pecans cut in half
260 gr. grated carrots
3 eggs, beaten

For the cream cheese frost
50 gr. Butter
200 gr. cream cheese
150 gr. confectioners sugar plus some extra for sprinkling
2 tsp orange juice

ΕΚΤΕΛΕΣΗ
  1. Preheat the oven to 180 degrees. Grease a round 18cm cake tin with detachable panels and cover the bottom with baking paper.
  2. In a bowl, sift the flour, the baking powder and the spices. Add sugar, the zest, the pecans and the grated carrots and stir until all the ingredients are homogenized. Add the eggs and the Horio extra virgin olive oil Mountain Regions and mix well.
  3. Empty the mixture into the cake tin and bake for 1 hour or until a toothpick comes out clean. Transfer it to a plate and let it cool completely.
  4. In a large bowl, beat the Butter and add the cream cheese until they form a consistent mixture. Add also the orange juice and sift the icing sugar. Continue using the mixer until the mixture becomes smooth.
  5. To decorate, fill the piping bag with a 3 cm. tip and shape anything you want on the surface of the cake. Sprinkle with confectioners sugar and with tangerine zest and serve.
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