CARROT CAKE

By Ángel oliveros

INGREDIENTS OF THE BISCUIT

280 gr. of sugar The skin of an orange400 gr. carrots , peeled and cut into chunks 4 eggs - 240 gr. sunflower oil 250 gr. pastry flour 2 level teaspoons of baking 2 teaspoons yeast Royal 1 ½ teaspoons cinnamon 1 teaspoon nutmeg 1 pinch of salt

INGREDIENTS OF THE COVERAGE

50 gr. of sugar 80 gr. Chocolate Chunk White 50 gr. an ambient temperature butter 300 gr. cream cheese 30 gr. orange juice

PREPARATION OF THE BISCUIT

• We pour the sugar and orange peel in the glass . Pulverize and booked a plate or bowl.

• Peel the carrots and cut into large chunks . • The cast in the glass and grind booked into another dish or bowl. • We lay eggs in the glass with powdered sugar with the orange

peel we have booked and oil. • Add the carrots and mix • We incorporate the flour, baking soda , baking powder ,

cinnamon , nutmeg and a pinch of salt and mix • Pour in greased pan and bake for 35-45 minutes in a 180 ( or

until toothpick pierced with UN comes out clean ) . Let cool in the pan.

PREPARATION OF THE COVERAGE

• We pour the sugar into the glass and pulverized

• Pour the white chocolate into pieces and grind• We add cheese, orange juice and sugar and

mix

ASSEMBLY

• Extendemos la cobertura sobre el bizcocho completamente frío y reservamos en el frigorífico

THE END