Portuguese Carrot Cake-Pudding (Bolo e Pudim de Cenoura)
Ingredients
5 eggs3 large carrots1 cup of brown sugar1 tablespoon of honey1 cup of natural yogurt3/4 cup of heavy cream1 cup of flour1 cup of cornstarch 1 tablespoon of margarine1 tablespoon of olive oil1 teaspoon of ground cinnamonRasp of 1 lemon
Preparation
Peel the carrots, cut them into slices and cook them covered with a little water.
When they are well cooked, reduce the carrots to puree and put aside.
Beat the eggs well with sugar and honey, add the melted butter, olive oil, cinnamon, lemon zest and beat some more.
Add the yogurt, the cream and carrot puree (already cooled) and beat again.
Finally, gradually add the pre-mixed flours and beat the preparation until it bubbles.
Pour the preparation into a pre-greased and floured form and place it in the oven at 170°C or 340°F for about 40 minutes or until it's done (do the toothpick test).
When the cake is done, remove from the oven and allow it to cool before unmolding.