What’s for dessert ?: Gluten Free: Carrot Cake
Spring is by no means to arrive in its full glory. Maybe I’ll call him this cake. I don’t know about you, but carrot cake reminds me of spring. I continue with a series of famous chefs and I made this juicy and delicious cake recipe Jamie Olivera.
- 2 eggs
- 125 g brown sugar
- 125 ml of oil
- 225 g Schar Mix B flour
- 2 teaspoons (flat) baking powder
- cinnamon to taste
- 200 g carrots (weigh unpeeled and then peel)
- 1 apple
- 1 orange (juice and zest)
- a handful of raisins
Mix eggs with sugar. Add oil, cinnamon, juice and orange peel and mix briefly. Add sifted flour with baking powder and mix until mixture is even. Add the raisins, grated carrots and apple and stir briefly. Pour the mixture into a 20 cm diameter cake tin lined with baking paper. Bake for 30-35 minutes at 190°C (check with a toothpick if it is baked). Remove from the oven, leave in the mold for about 10 minutes, then remove from the mold and cool on the rack.
Sprinkle the cake with powdered sugar if desired or make the next icing
- 75 g butter
- 100 g of powdered sugar
- 100 g cream cheese
- a handful of coarsely chopped walnuts
Mix the softened butter with the powdered sugar and add the cream cheese. Spread the icing on the cake and sprinkle with walnuts.