Carrot cake is a light and delicious dessert that I’ve enjoyed ever since I was a child. There are many recipes for it, and you can find another version in the post already on the site titled “Carrot Cupcakes.”
Carrot Cake
Ingredients
- 180 g chopped carrots (about 220 g before peeling)
- 125 g sugar
- 2 eggs
- 250 g flour
- 60 g milk
- 30 g oil
- 1 packet of yeast
Directions
Wash, peel, and chop the carrots in a food processor. Add the sugar, eggs, milk, and oil, and mix the mixture well; it will be liquid.
Sift the flour and baking powder, add them to the mixture, and stir until you have a creamy batter.
Grease and flour a 20-cm pan, then pour in the batter.
Bake at 180° C for about 30 minutes, testing with a toothpick before removing it from the oven.
Once cooled, dust with powdered sugar and serve.
