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Carrot cake

Tagliatelle Parma

Ingredients:

    • 5 eggs
    • 400 g of grated carrots
    • 300 ml sunflower oil
    • 250 g bastard sugar
    • a tad of vanilla sugar
    • 300 g self-rising flour (you can use normal flour is you prefer a flatter cake)
    • cinnamon 
    • 100 g of walnuts

    Topping: 

    • 250 g philadelphia
    • 250 g ricotta 
    • orange zest
    • 1-2 spoons of powder sugar 
    • 2 spoons of honey
    • walnuts
    • almonds 

Preparation:

 

Mix the eggs together with the sunflower oil and sugar. 
Sieve the flower and add to the mixture.  

Add the carrots and mix together with a spoon. Add the chopped walnuts. 

Butter a mold and put some bakingpaper in it.
Pour the batter into the mold and put in an over of 180 degrees for 1 hour. 

Topping: mix the all ingredients together for a couple of minutes until you obtain a creamy topping. 

Once the cake is baked, let it cool off. Then smear the cake with the creamy topping and finish with some crushed walnuts and almonds (or any other kind of nuts you like). 

 

Buon Appetito!