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Carrot cake
4
60 min
Ingredients
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2 eggs
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1/2 cup of Borges Natura rice & walnut drink
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4 oz of sugar
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5 oz STAR light tasting olive oil
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3 striped carrots
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5 oz of sifted flour
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0.5 oz of chemical yeast
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A pinch of salt
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For the icing:
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4.5 oz of butter at room temperature
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9 oz of cream cheese
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2.5 oz of powdered sugar
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1 tablespoon of vanilla essence
Instructions
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1.
Beat the eggs and sugar until they are whitish in colour. Add the vegetable drink and the olive oil little by little to make up the mixture. Then, without the mixer, add the flour, salt and yeast. Using a mixer, slowly and carefully turn all the ingredients over. Finally, add the grated carrot.
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2.
If we do it in a big bowl, put it in the oven at 180ºC for 20 minutes. If we make muffins, with 8 minutes we will have enough.
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3.
For the icing, just beat the ingredients until we get a thin paste. Put the mixture in a piping bag and crown the cake as you like.
