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Are you ready for a light, fluffy Carrot Cake to make this Easter extra-special?

... this is all you need to make it!


4 eggs
½ cup oil
½ cup apple juice
2 tsp vanilla essence
1 cup of white sugar
1 cup brown sugar
2 cups cake flour
1 tbsp powdered yeast
1 tsp powdered cinnamon
½ tsp salt
¼ tsp nutmeg
4 cups grated carrot
1 cup toasted coconut flakesl
1 tub of cream cheese icing (to make this at home, blend one tub of cream cheese with ½ a cup of sieved icing sugar and ½ a cup of cream)


Before you begin, preheat the oven to 180 degrees.

Now, mix the eggs, oil, apple juice and vanilla extract in a mixer.

Add the white sugar, the cane and then the flour, baking powder, cinnamon, salt and nutmeg.

Stir until the mixture is smooth.

Stir in the grated carrots and mix into the dough carefully.

Pour the batter into a baking dish and bake for 40-45 minutes at 180 degrees.

Let your delicious carrot cake cool and then cover it with the icing, which can be either ready-made or home-made (blend the cream cheese, a cup of sifted icing sugar and ½ a cup of cream, increasing the speed until the mixture has the consistency of icing.)

Finally, decorate your cake with a generous sprinkling of toasted coconut flakes and... bon appetit!

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