Carrot cake is a sweet treat that will be ideal for an afternoon tea or second breakfast. It goes perfectly with both coffee and tea. If you have no idea for a cake, this recipe will be a good plan to surprise your guests. The sweet carrot taste goes well with the slightly sour flavor of the icing.
Cook time: 40 min
Prep Time: 25 min
1 glass sugar
2 cups carrot, grated
¾ cup vegetable oil
1 tablespoon cinnamon powder
a pinch of salt
1 teaspoon baking soda
Dry fruits: raisins, walnuts, almonds
½ cup powdered sugar
2 tablespoons lemon juice
Mix eggs with sugar.
Slowly add vegetable oil and combine them with the rest.
Add flour, baking soda, salt and cinnamon powder to the mixture of eggs, sugar and oil. Mix everything.
Finally, add carrots and dried fruits. Mix the ingredients with a large spoon and pour the dough into a baking mold, lined with parchment paper.
Bake for about 40 minutes at 180 degrees.
To make the icing, mix half a glass of powdered sugar with the juice, squeezed from a small lemon, and grind to a smooth mass.
Remove the cake from the oven. After cooling, decorate it with the icing. Our carrot cake is ready to be served.