Carrot cake. I've tried many carrot cakes, and this is my favorite recipe. I feel like carrot cake is a dessert most people tend to only make around Easter. But honestly, carrot cake is such an incredible dessert and I think it should be enjoyed all year long.

It wasn't until recently that we realized just how much we love carrot cake. A wonderfully moist, perfectly spiced carrot cake recipe. This carrot cake cake sets the standard for carrot cakes everywhere. You can cook Carrot cake using 10 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Carrot cake

Prepare 175 g of harina de trigo sarraceno.
You need 80 g of panela.
It's 80 g of aceite de oliva.
Prepare 2 of zanahorias medianas ralladas.
Prepare of Ralladura de un limón.
It's 1/2 cucharadita of canela.
It's 1/4 cucharadita of clavo.
You need 1 sobrecito of bicarbonato.
Prepare 1 sobrecito of cremor tártaro.
You need 2 cucharadas of semilla de chía con 2-3 cucharadas de agua.

It's deeply moist and filled with toasted pecans. Most of its flavor comes from brown sugar, cinnamon, ginger, nutmeg, and carrots. Carrot cake is cake that contains carrots mixed into the batter. Most modern carrot cake recipes have a white cream cheese frosting.

Carrot cake instructions

Mezclamos en un bol la zanahoria, el aceite, la panela, la ralladura de limón y la chía activada..
Incorporamos poco a poco la harina y el bicarbonato y el tartárico; mezclamos bien y añadimos la canela y el clavo..
Horneamos a 170 grados 15-20‘..

The origins of carrot cake are disputed. This Carrot Cake is wonderfully moist, tender and easy to make! It's covered in cream cheese frosting for a perfect, classic cake! This truly is the best carrot cake recipe! It's perfectly moist and delicious, made with lots of fresh carrots, and topped with the most heavenly cream cheese frosting.