Last night I had a nightmare. Well, lately I wake up without knowing exactly what continent I am on, what is starting to worry me. But hey, returning to the nightmare, I dreamed that I was not able to find my favorite recipe from Carrot Cake among the whole mountain of printed recipes that I have scattered throughout the kitchen. A whole drama, because besides being Xavi's favorite cake, it's one of all the recipes I've tried Carrot Cake, the easiest and best in the world. So this morning I ran out into the kitchen in his search and found it buried under a pile of papers, among the recipe of brownie and cod with sweet paprika sauce. And what has occurred to me to never lose it again? Well post it on the blog!
This cake can be eaten anywhere.
Now that the cold is coming, I am comforted by the fact that I can turn on the oven again without dying of heat. At least it's a good thing, since I don't like winter at all. He carrot cakeI do not know why, it seems to me that it is very autumn. It will be for the brown color of its ingredients and for the orange of the carrot ...
This recipe can be used both to make muffins or cupcakes Like to make a cake.
Ingredients to make Carrot Cake (carrot cake)
2 cups whole wheat flour (270 g)
1 tablespoon yeast (13 g)
1 teaspoon bicarbonate (6 g)
1/2 teaspoon salt (2.5 g)
1 and 1/2 teaspoon cinnamon (8 g)
1 and 1/2 cup brown sugar (300 g)
1 cup vegetable oil (200 ml)
2-3 grated carrots
1 cup chopped nuts (130 g)
How to prepare a Carrot Cake?
1. We preheat the oven to 175 degrees. Grease a large mold with butter or put the paper molds in the muffin tray if we make muffins.