Posted on Thursday, February 15, 2018 in
Cake Recipes
Carrot & Cinnamon Cake
This carrot and cinnamon cake (bolo de cenoura e canela) is great as a snack or dessert.
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| Preparation time | 15 min |
| Cooking Time | 1 h |
| Ready In | 1 h 15 min |
| Level of Difficulty | Easy |
| Servings | 8 |
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
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Preparation
- Preheat the oven to 180ºC or 350ºF.
- Grease a 24cm in diameter cake pan with the butter, line the bottom with parchment paper, and dust it with flour.
- Beat the eggs with the sugar, stir in the lemon zest, oil and grated carrots.
- Add the baking powder to the flour and add to the batter and beat well.
- Pour the batter into the greased cake pan and bake for 55 minutes.
- Prepare the topping:
- Peel the carrots and cook them in water.
- Drain the carrots and turn them into a puree.
- Heat the carrots with the sugar, the lemon peels and the cinnamon stick.
- Let it simmer until it turns translucent.
- Let it cool, remove the lemon peel and cinnamon stick.
- 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 *
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