Romantic plumcake
26 recipes
carrot and ginger cake
ingredients
servings
6
Carrots
350 grams
Brown cane sugar
250 grams
Sunflower oil
80 grams
Eggs
3 unit
Type 00 wheat flour
250 grams
Baking powder for desserts
1 unit
Ginger powder
6 teaspoons
Ginger
3 spoons
Icing sugar
to taste
Desserts from Italy
carrot and ginger cake
carrot and ginger cake
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A sweet perfect for a light and healthy breakfast for an afternoon break accompanied by a nice cup of green tea
preparation
step 1
The quantity of ingredients is valid for one 24 cm mold. Wash and clean the carrots. Cut into slices and boil. When they are cooked, put them in a blender and grind into a puree.
step 2
In a bowl, whisk the eggs (I used those biological Hague) with the raw cane sugar.
step 3
To eggs and sugar, add the oil, carrot puree, ginger powder and 3 tablespoons of dehydrated ginger cubes.
step 4
Then add the flour and baking powder.
step 5
Assemble all with an electric mixer to obtain a uniform mixture.
step 6
Pour the mixture into the mold previously oiled and floured (just a few drops of oil to prevent the cake from sticking!)
step 7
Bake the cake at 180 degrees for about 30-35 minutes (Obviously this is a generic indication! Do the toothpick test).
step 8
Once cooked, lay it on a serving dish and after 10 minutes ca. sprinkle with powdered sugar.
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