Super soft and incredibly quick and easy: the carrot cake more good and sprint ever tried!
| 270 g carrots | |
| 3 eggs | |
| 220 g sugar | |
| 16 g baking powder | |
| vanilla flavor | |
| 160 g seeds oil | |
| 240 g flour | |
| to serve: | |
| powdered sugar | |
| or | |
| 150 g cream cheese | |
| 100 g powdered sugar | |
| 3 tablespoons milk |
| 1. | Wash and peel off the carrots, cut them in pieces and put them in the blender. Now blend adding the oil, until you'll have a cream. |
| 2. | In a bowl beat the eggs with the sugar for some minute, add the carrot cream and beat a little. Now add the sifted flour, the vanilla flavor and the baking soda and beat until the mix is uniform. |
| 3. | Pour the batter into the greased and floured pan, then bake at 180°C for about 40-45 minutes. Let cool down a little in the pan, then transfer on a wired rack. When is cold decorate with powdered sugar or with a cream cheese icing prepared mixing the ingredients all together. |
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