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Carrot Cake


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Tempo de preparo

90 min(s)


8 servings


  • Ingredients
  • Recipe
  • grated carrot3 cup
  • Ginger1/4 cup
  • Grated Turmeric1 tablespoon
  • Cinnamon1 teaspoon
  • Grated nutmeg1/2 tablespoon
  • Grated Cumaru1 tablespoon
  • Mixed gluten-free flour2 cup
  • Brown sugar3/4 cup
  • Large dates passed through the food processor4 unit(s)
  • Baking soda1 tablespoon
  • Chemical Yeast1 tablespoon
  • Olive oil1/4 cup
  • Salt1/2 coffee spoon
  • Eggs3 unit(s)
  • Water1/2 cup
  • Cream200 g
  • Whole milk1/4 cup
  • Refined sugar5 tablespoon
  • Grated Cumaru5 g
  1. For mass Grease and flour a 20cm diameter pan. I preheat the oven. In a bowl, mix the processed dates with the sugar and oil. After homogenizing this mixture, I add the eggs, already slightly beaten, the carrot, ginger, turmeric, nutmeg, cumaru, cinnamon and salt. I mix again. At the end, add the flour, bicarbonate of soda, yeast and water. Bake in the oven for approximately 40 minutes at medium temperature.
  2. To the roof Put all the ingredients in the mixer and beat until the whipped cream point.
  3. 1. To maintain the texture and ensure that the flavors are evenly mixed, it is important to follow the method of preparing the cake dough. 2. The size of the eggs and the flour interfere with the texture of the dough, which is “lumpy” This is the kind of cake that embraces and is a feast for the senses. With the sweetness and creaminess of carrots and the impacting flavor of spices such as ginger, turmeric, nutmeg and tonka. And as this recipe is inspired by the traditional American carrot cake, the topping is milky and not “chocolatuda” like our carrot cakes.

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