Nutrition Facts
8 servings
8
Carrot Cake Recipe
To try: this carrot cake.
For the cake
50 Milk
2 Finely chopped chai tea
100 Wheat flour
100 Spelt flour
75 Sugar
80 Almond powder
4 Egg
1 Baking powder
1 Cinnamon
50 Olive oil
280 Grated carrot
For the dough and the finishing.
Almonds, cranberries, pumpkin seeds, sesame seeds
Honey
For the icing
4 Greek yogurt
1 Honey
Directions
1
Preheat the oven to 180°C. Gently heat the milk and let the tea steep for a few minutes. Strain the milk (if you did not use a tea infuser).
2
In a bowl, mix the flours, sugar, and almond powder with the eggs. Add the baking powder and cinnamon. Pour in the olive oil, then the infused milk. Finally, fold in the grated carrots, almonds, cranberries, seeds, and a drizzle of honey.
3
Pour into the mold lined with parchment paper. Bake for about 45 minutes. Check the cooking with the tip of a knife as all ovens are different: it should come out dry.
4
Let the carrot cake cool completely. Meanwhile, prepare the frosting by mixing Greek yogurt and honey. Once your carrot cake is completely cool, spread the frosting and sprinkle again with seeds, cranberries, almonds, and honey. Refrigerate for a few hours.
5
Take it out 10 minutes before enjoying it!
6
To finish, "This book of 38 recipes showcases all the properties of tea, within small and large cakes that are extremely indulgent. To enjoy during tea time, of course... but not only! Available for purchase on the website."
Ingredients
For the cake
50 Milk
2 Finely chopped chai tea
100 Wheat flour
100 Spelt flour
75 Sugar
80 Almond powder
4 Egg
1 Baking powder
1 Cinnamon
50 Olive oil
280 Grated carrot
For the dough and the finishing.
Almonds, cranberries, pumpkin seeds, sesame seeds
Honey
For the icing
4 Greek yogurt
1 Honey
Directions
Directions
1
Preheat the oven to 180°C. Gently heat the milk and let the tea steep for a few minutes. Strain the milk (if you did not use a tea infuser).
2
In a bowl, mix the flours, sugar, and almond powder with the eggs. Add the baking powder and cinnamon. Pour in the olive oil, then the infused milk. Finally, fold in the grated carrots, almonds, cranberries, seeds, and a drizzle of honey.
3
Pour into the mold lined with parchment paper. Bake for about 45 minutes. Check the cooking with the tip of a knife as all ovens are different: it should come out dry.
4
Let the carrot cake cool completely. Meanwhile, prepare the frosting by mixing Greek yogurt and honey. Once your carrot cake is completely cool, spread the frosting and sprinkle again with seeds, cranberries, almonds, and honey. Refrigerate for a few hours.
5
Take it out 10 minutes before enjoying it!
6
To finish, "This book of 38 recipes showcases all the properties of tea, within small and large cakes that are extremely indulgent. To enjoy during tea time, of course... but not only! Available for purchase on the website."
Notes
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