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Carrot Cake with Nutella

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Carrot Cake with Nutella


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Tempo de preparo

2 hour(s)


12 servings

Pedro de

  • Ingredients
  • Recipe
  • grated carrot500 g
  • Corn oil400 ml
  • Eggs6 unit(s)
  • Crystal sugar600 g
  • Sifted Wheat Flour500 g
  • Baking powder20 g
  • Salt5 g
  • Nutella600 g
  • Whole milk100 g
  • Fresh cream200 g
  1. Beat the eggs, oil and carrot in a blender. Pour into a bowl. Add the sugar and wheat flour. Finally salt and yeast. Place on 2 greased 30cm rectangular trays and bake at 170 degrees without ventilation for about an hour. Or until the toothpick test comes out clean!
  2. In the pan, add half of the nutella, the milk and the cream and mix until you get a smooth appearance. Remove from the heat and add the rest of the nutella, stirring until the mixture is smooth.
  3. Unmold the cakes, cutting each 1 in half, fill with the ganache in equal proportions on the three inner layers of the cake.

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