I love cakes with a clear vintage vibe if that even exists and this raw carrot cake is pure delish and falls into that made up category of mine. Besides being undeniably tasty your kitchen will be smeeling beautifully for hours and your be guests will be pleasantly satisfied. Don't worry about the fact that the carrots are raw, because they will soften in the cooking proess and the texture of your cake will be dense, but completely soft. Simple or with whatever addings your creativity and taste demand this is a cake you can bake easuily with the garantee of a full success!
- 2 cups flour
- 1 teaspoon baking powder
- 1 cup sugar
- 3 big carrots
- 1/2 a cup sunflower oil
- 4 eggs
- Kinder eggs filled with hazelnuts
- 1 white chocolate for the cover
Start by washing, peeling and grating the carrots and set aside. In a bowl mix the eggs with the sugar and the sunflower oil and beat until you have a fluffy foam. Add the flour and the baking powder and beat. Add the grating carrots and beat again. Grease and flour a baking mould and put the dough inside. Take it to a pre heated oven at 180º for about 30-40 m. Do the toothpick test. Decorate as you please.