Carrot and cinnamon cake, a traditional recipe That they like a lot, since it is a healthier sponge cake, with a lot of flavor and with a very juicy texture. Ideal for breakfast or snack.
Preparing sponge cakes with vegetables or fruits is a very healthy way to enjoy these sweetsThey provide us with many vitamins and minerals, for children they are great to make these cakes since they begin to incorporate and mix ingredients in their food.
The carrot and cinnamon cake is very good, it needs sugar hands since the cinnamon gives it part of the flavor.
Carrot and cinnamon cake
Author Montse
Recipe type: Dessert
Rations: 8
Preparation time:
Cooking time:
Total time:
Ingredients
- 250 gr. Of flour
- 250 gr. carrot
- 200 gr. brown sugar
- 150 gr. sunflower oil
- 1 tablespoon of cinnamon
- 3 eggs
- 1 tablespoon baking soda
- 1 teaspoon yeast
- Powdered sugar
Preparation
- To make the carrot and cinnamon cake, first we will light the oven at 180ºC with heat up and down.
- In a bowl, beat the eggs with the sugar with electric rods until they double in volume.
- Add the sunflower oil, mix well.
- In a bowl we mix the flour, the cinnamon, the bicarbonate and the yeast, we pass everything through a sieve.
- Add the above to the mixture of eggs and sugar, little by little and incorporating well so that there are no lumps.
- We wash the carrots we grate them. We add them to the previous mixture, we mix everything well.
- We take a removable mold of 22 cm. We grease it and add all the dough.
- We put in the oven and let cook 30-40 minutes or until the cake is ready. For this we will prick with a toothpick in the center, if it comes out dry it will be ready, if not we leave it for a few more minutes.
- When it is, we take it out of the oven, let it cool.
- We sprinkle it with icing sugar.