Ingredients
  • 300 gr. of wholemeal flour
  • 270 gr. of brown sugar
  • 300 gr. of carrot
  • 200 ml. of water
  • 180 gr. of sunflower or mild olive oil
  • 1 cc of salt
  • 1 cc of cinnamon
  • 1 cc of vanilla essence
  • 1 cc of ginger powder
  • 1 cp baking soda
  • 1 cp Royal Yeast Powder
  • Rolled Almond for Decorating
Preparation
  1. Peel and grate the carrots finely. We booked. Sift the flour and mix it in a bowl with the sugar, salt, baking soda, yeast, cinnamon and ginger powder.
  2. In another bowl Add the water, oil and vanilla essence. Add this mixture to the flour. We also add the carrots and begin to mix with the help of a pastry tongue, until we have a uniform mass. Pour the dough into a previously greased bowl.
  3. Heat the oven to 180º and add the dough. We will let it bake for about 40 min. or even check with the help of a toothpick that the dough is well cooked.
  4. While the cake is baking, we will take the opportunity to toast a little laminated almonds. The quantity will vary according to the diameter of our mold. We will toast just enough to cover the cake. To toast the almond, heat a clean pan. When the pan is hot, add the almonds and let them roast over medium heat. We have to be aware that the almond does not burn. I recommend that you shake the pan a little every half minute or so so that the almonds move and are roasted on both sides.
  5. When the cake is ready, we leave it Cool on a rack and top with toasted almonds.
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