CARROT CAKE By Ángel oliveros

INGREDIENTS OF THE BISCUIT 280 gr. of sugar The skin of an orange 400 gr. carrots, peeled and cut into chunks 4 eggs gr. sunflower oil 250 gr. pastry flour 2 level teaspoons of baking 2 teaspoons yeast Royal 1 ½ teaspoons cinnamon 1 teaspoon nutmeg 1 pinch of salt

INGREDIENTS OF THE COVERAGE 50 gr. of sugar 80 gr. Chocolate Chunk White 50 gr. an ambient temperature butter 300 gr. cream cheese 30 gr. orange juice

PREPARATION OF THE BISCUIT We pour the sugar and orange peel in the glass. Pulverize and booked a plate or bowl. Peel the carrots and cut into large chunks. The cast in the glass and grind booked into another dish or bowl. We lay eggs in the glass with powdered sugar with the orange peel we have booked and oil. Add the carrots and mix We incorporate the flour, baking soda, baking powder, cinnamon, nutmeg and a pinch of salt and mix Pour in greased pan and bake for minutes in a 180 ( or until toothpick pierced with UN comes out clean ). Let cool in the pan.

PREPARATION OF THE COVERAGE We pour the sugar into the glass and pulverized Pour the white chocolate into pieces and grind We add cheese, orange juice and sugar and mix

ASSEMBLY Extendemos la cobertura sobre el bizcocho completamente frío y reservamos en el frigorífico

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