If you like to smuggle vegetables into your dishes and baked goods so that they are not noticeable, recipe for carrot gingerbread You will definitely like it. It comes out moist, fluffy and appropriately sweet. Carrot goes perfectly with gingerbread spiceand the whole thing is complemented by a delicate, creamy topping. This is a cake that will surely surprise your family this Christmas.
Before you start baking, prepare a suitable baking tray. It will work well form with dimensions of 24 x 24 cm.
To prepare this cake, you will need:
- 320 g of wheat flour,
- 1 teaspoon of soda,
- 1 teaspoon of baking powder,
- 4 teaspoons of dark cocoa,
- 2 tablespoons of gingerbread spice,
- 3 eggs,
- 200 g sugar,
- 150 ml rapeseed oil,
- 2.5 cups of grated carrots.
Additionally:
- 100 g of cream cheese,
- 3 teaspoons of honey,
- 2 tablespoons of butter.
Sift flour, baking soda, baking powder, cocoa and gingerbread spice into one bowl. Mix.
Crack the eggs into another bowl, add sugar and beat with a mixer at high speed until the mixture is light and fluffy.
Pour the oil into the beaten eggs in a thin stream, mixing constantly.
When the mixture comes together, reduce the speed and gradually add the dry ingredients, spoon by spoon.
When the mass is uniform, add the grated carrot and mix everything with a spoon. Pour the dough into a 24 x 24 cm baking tin lined with baking paper and bake in an oven preheated to 180°C for 50-60 minutes. After removing, check with a stick – if it is dry, the cake is ready.
Remove the cooled cake from the pan. Once cooled, cut them in half lengthwise.
Cream the butter until light. Add the cream cheese in batches and beat constantly. Add honey and mix. Spread a thin layer over the center of the carrot gingerbread, cover it and cover the top with icing as well. Set aside to set.
Sources: Terazgotuje.pl
