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Carrot Cake




Grated lemon peel

1 teaspoon

Philadelphia spreadable cheese

250 oz


100 oz

Icing sugar

600 oz

Iodized salt

to taste


to taste


to taste


to taste


2 oz

Baking powder for desserts

8 oz


300 oz

Sunflower oil

70 oz

Brown sugar

75 oz

White sugar

200 oz


3 unit

Type 00 wheat flour

220 oz

Desserts from Italy

Carrot Cake

Carrot Cake

vegetarian with gluten with eggs with lactose

ready in

2 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Carrot Cake

Sweet delicious and delicious

Carrot Cake step 1

step 1

Separate the egg yolks from the albumin, assembling the first with the sugar until it is light and light.

Carrot Cake step 2

step 2

I worked with the planetary, using the whip. Add the oil, spices and flour. Let's grab the carrots by hand or if you prefer chopping them with the minipimer.

Carrot Cake step 3

step 3

Add to the compound, sprinkling with a wooden spoon, with movements from the bottom to the top, so as not to disassemble the compound.

Carrot Cake step 4

step 4

Let's add the snow-covered blades and embed them well.

Carrot Cake step 5

step 5

We bake the baking tray and put it in paper oven, I would recommend lining it all up, making sure to create a high edge so that the cake can grow without risk coming out of the pan.

Carrot Cake step 6

step 6

Stir in hot oven at 180 ° for at least one hour. Do not worry if it darkens a bit, it is due to cane sugar and spices.

Carrot Cake step 7

step 7

We open the baking tray after 10 minutes, and allow to cool completely.

Carrot Cake step 8

step 8

For frosting I recommend working in two parts. That is, first work 300 grams of sugar with 50 grams of butter until you get a smooth and soft cream

Carrot Cake step 9

step 9

Finally add the cheese, using the whips, finally adding the lemon peel.

Carrot Cake step 10

step 10

In this way you better control the yield and especially the sugar is better embedded in the whole, not bothering it with taste.

Carrot Cake step 11

step 11

Cut the cake into three disks. With a few sacs we create frosting tufts, so distribute it homogeneously.

Carrot Cake step 12

step 12

Let's cover the second pie circle.

Carrot Cake step 13

step 13

I added nuts to give a crisp and bitter note to the cake

Carrot Cake step 14

step 14

We put it in the fridge for ten minutes, so the frosting can harden a little.

Carrot Cake step 15

step 15

Cover with the third and last disc before covering with a frosting layer and put it back in the fridge.

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