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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Goes well after a great dinner. It is best served with Tea with Lemon or plain filter drip coffee with no sugar or flavor. Ingredients:
5 large eggs |
3 cups of grated carrots |
1 cup sugar |
1 cup corn oil |
1 tea spoon vanilla |
3 tea spoons baking powder |
1 tea spoon baking soda |
1 tea spoon cinnamon powder |
1 tea spoon nutmeg powder |
2 table spoon crushed pistachio nuts |
2 table spoons crushed walnuts |
1/2 cup orange juice |
3 cups white flour |
1 cup of white sugar |
1 table spoon orange zest. |
2 table spoons grated carrots. |
1 tea spoon balsamic vinegar. |
1/4 cup heavy cream |
Directions:
1. Mix the eggs with oil, vanilla and sugar in a hand mixer for 5-10 min.
2. Mix the flour with baking powder, sodium bicarbonate, grated carrots, nuts, orange juice, nutmeg and cinnamon with a large spoon for 2 min.
3. Add the egg mixture to the flour mix and mix for 5 minutes.
4. Grease a round baking pan 30 cm in diameter and sprinkle with some flour.
5. Remove excess flour and place the cake mix.
6. Preheat oven at 180 deg. cent. or medium setting for 15 min.
7. Place the pan in the oven for 70 min. check with a tooth pick but the time should be enough.
8. Remove from oven and place on a cool surface for 10 min, then flip over a cake tray.
9. Caramelize 1 cup of sugar, heavy cream, orange zest and 1 tea spoon balsamic vinegar.
10. Cover the surface of the cake with this icing and let cool down.
11. serve with tea or coffee
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