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Carrot Cake with sunflower seeds

Carrot Cake con semi di girasole

Proportion for 2 18cm diameter cake tins

Ingredients:

  • 160g Whole eggs (3 pieces)
  • 100g Brown sugar
  • 100g Granulated sugar
  • 300g Carrots (net weight)
  • 50g Whole almonds with skin
  • 50g Sunflower seeds
  • 80g Rice flour
  • 80g Cornstarch
  • 80g Sunflower seed oil
  • 8g Vanilla-flavored Yeast
  • 5g ANGEL MIX
  • 1 pinch of salt
  • 1 pinch of ground cinnamon

Trip:

  • 2 cakes of approximately 500g (raw weight), 18cm diameter cake tin.

Cooking:

  • 170 degrees preheated ventilated oven, for 35 minutes.

Procedure:

Blend the almonds and sunflower seeds to obtain a not too fine flour and finely grate the carrots. To put aside.

Sift the flour, starch, vanilla yeast and xanthan gum. To put aside.

Shell the eggs in a bowl and add salt, cinnamon, granulated sugar and brown sugar.

Beat with an electric whisk or in a planetary mixer until the mixture is frothy and firm (about 10/12 minutes).

Add the oil and the almond and sunflower seed flour.
Work again with the whisk to mix everything together.

Add the sifted powders and work everything with a spatula until you obtain a homogeneous mixture without lumps. Leave to rest for at least 5 minutes, so that the fibers contained in Angel Mix can hydrate, absorbing the liquids present.

Transfer the mixture into the cake pans and bake as indicated, remembering to never open the oven door during cooking!

At the end of cooking, let the cake cool, then remove it from the mold and let it cool on a wire rack.

Store at room temperature for a couple of days or in the refrigerator for a week. Freezing is not recommended, as upon defrosting it would lose much of its characteristic 'humidity'.

Note:

The presence of Angel Mix allows the product to be kept very soft for a longer period of time - thanks to the presence of fibers - but it can be omitted if not available.

This cake is perfect as it is, and is suitable for delicious and tasty breakfasts or snacks. But it is also the ideal base for preparing the classic 'Carrot Cake' with sweet cream cheese.

If you prefer a larger cake, simply bake the mixture in a single cake pan, rather than dividing it into two. However, you will have to adjust the cooking time based on the performance of your oven.

It is important to remove the cake from the mold once it has cooled, in this way all the excess humidity will be eliminated naturally, leaving the final product with its characteristic softness.

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