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Baking
Carrot Cake
An aromatic and delicate dessert with a carrot sponge cake and smooth cream cheese frosting. Perfect with tea and foolproof.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Whip the eggs, sugar, salt, and vanilla with a mixer for 5-6 minutes until fluffy. Fold in the cinnamon, baking powder, oil, and flour with a spatula.
2
Add the finely grated carrot and chopped nuts to the batter. Pour into cake pans and bake in a preheated 180°C oven until done, about 25 minutes.
3
Once the sponge has cooled, split it in half. For the frosting, whip the cream cheese and powdered sugar until smooth. Then add the heavy cream.
4
Layer the cake together and decorate as you like.
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