Carrot tingling cake: taste of two classics in a

The perfect union of the carrot cake with the anthill! Cute, crunchy and surprising flavor of the two classics in one bite

Cuned and Crispy Anterfish cake! The perfect combination of lightness of the carrots and the intense touch of cocoa nibs. Do you prefer the classic version? Use the granulated chocolate and have fun!

Enter for 4 people.

Classic (no restriction), vegetarian

Preparation: 01:00 + time to cool

Interval: 00:40

Tools

1 bowl (s), 1 form (s), 1 sieve, 1 pan (s) (optional (

EQUIPMENT

Conventional blender

Meters

Cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, coffee spoon = 5 ml

Formic ingredients of carrots:

– 4 units (s) eggs

– 400 g peeled and carrot

– 1 cup (s) oil + a little to fatten the shape

– 2 cups (s) (coffee) of sugar

– 1 1/2 cup (s) (tea) of wheat flour + a little to sprinkle the shape

– 100 g of cocoa nibs – See Punta Pre -Pre -Premare (or granulated chocolate)

– 1 tablespoon (s) of powder cooking

Brigadeiro ingredients (optional):

– 1 condensed milk from 1 can (s) (optional)

– 2 tablespoons of chocolate powder (optional)

– 1 tablespoon (s) of non -salted butter (optional)

– 200 ml of canned cream (optional)

– 1 tablespoon (soup) of cocoa nibs (optional) (or granulated chocolate)

Pre-repair:

1. Choose the ingredient of your version:
   • Pinti di cocoo: more intense, crunchy, less sweet, lighter and healthier.
   • Granulate chocolate: sweeter, classic, soft, without crunchy, traditional version.
2. Separate all the ingredients and tools for the recipe.
3. Grease and flour the shape to prevent the cake from sticking.
4. Preheated the oven at 180 ° C.

PREPARATION:

Prepare the mass:

1. In a blender, beat the eggs, carrots and oil until smooth.
2. Add sugar and mix well.
3. Transfer to a bowl gradually sift the flour on the dough and gently incorporate with a spatula.
4. Add the cocoa nibs or the granulated chocolate, if you prefer and mix gently.
5. It ends with the yeast, mixing only to incorporate.

Cook the carrot tingling cake:

1. Transfer the dough to the fattened and sprinkled shape.
2. Bake in a preheated oven at 180 ° C.
3. Cook for about 40 minutes or until a toothpick inserted in the clean central leaves.
4. Remove from the oven and let it heat before not move.

Cover of Brigadeiro (optional):

1. While the cake cooks, in a pan, mix the condensed milk, the chocolate powder and the butter.
2. Cook over medium heat, stirring constantly, until it starts not to glue from the bottom of the pan.
3. Add the cream and mix well to make the dressing creamy.

Finishing and assembly:

1. Rolling Cartot Anthill carefully.
2. Pour the (optional) coverage on the still hot cake and spread.
3. Finish with cocoa cables (optional) or granulated chocolate.
4. Serve at room temperature or slightly cold.
5. Keep in closed container for a maximum of 3 days from the refrigerator or 5 refrigerated days.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

Assemble your personalized and free menu, in Cook and gourmet cake.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.