Carrot & Cinnamon Cake


Ingredients
Dough:5 eggs2 cups of sugar1 lemon (zest)3/4 cup of oil2 large carrots1 teaspoon of baking powder2 cups of flourButter (to taste), for greasing cake panFlour (to taste), for dusting cake panChopped toasted almonds (to taste)Topping:2 and ½ cups of grated carrots1 and ¼ cups of sugar2 lemon peels1 cinnamon stick
Preparation
  1. Preheat the oven to 180ºC or 350ºF. 
  2. Grease a 24cm in diameter cake pan with the butter, line the bottom with parchment paper, and dust it with flour.
  3. Beat the eggs with the sugar, stir in the lemon zest, oil and grated carrots.
  4. Add the baking powder to the flour and add to the batter and beat well.
  5. Pour the batter into the greased cake pan and bake for 55 minutes.
  6. Prepare the topping:
  7. Peel the carrots and cook them in water.
  8. Drain the carrots and turn them into a puree.
  9. Heat the carrots with the sugar, the lemon peels and the cinnamon stick.
  10. Let it simmer until it turns translucent.
  11. Let it cool, remove the lemon peel and cinnamon stick.
  12. Once the cake is cool, cover it with the carrot topping and garnish it with the chopped toasted almonds.
Recipe & Photo Credit: cozinharsemstress.pt/cozinhar *
Preparation time 15 min
Cooking Time1 h
Ready In1 h 15 min
Level of DifficultyEasy
Servings8
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