Without almond and without butter.
Super soft (even too much) and properly moist.
Perfect for everybody, your children will jump for joy for breakfast.
Just pay attention: I fear this carrot cake won’t last long.
1 packet of vanilla favoured yeast
100g dark chocolate curls
240g sifted flour
190g granulated sugar
160g peanut oil
First of all, preheat oven to 175c.
Peel, wash the carrots and grate them.
Blend them with the oil into the mixer glass. The mixture will have to look creamy.
Beat the whole eggs at room temperature with the sugar until the mixture gets light and foamy. Add the carrots and mix carefully not to deflate it too much.
Stir the dark chocolate curls, as many as you like.
Blend the flour and the yeast, both sifted.
Stir the mixture into a plum-cake mold, buttered or covered with baking paper.
Dust all the surface with a little granulated sugar.
Put the cake in the oven and let it cook for 45 minutes.
Toothpick test to make sure the cake is ready and go!