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Carrot Cake

Categoría
Postres
Dificultad
Fácil
Porciones
4

Ingredientes

  • 2 ½ Tazas de harina
  • 8 Zanahorias medianas
  • 1 Cucharadita de polvo de hornear
  • 1 Cucharadita de bicarbonato de sodio
  • ¼ De cucharadita de malagueta
  • ¼ De cucharadita de canela
  • ¼ De cucharadita de nuez moscada
  • ½ Cucharadita de sal
  • 1 1/3 Taza de azúcar blanca
  • ¼ De taza de azúcar crema (morena)
  • 3 Huevos
  • 6 Onz. de yogurt natural (preferiblemente sin azúcar)
  • 6 Onz. de aceite vegetal
  • ½ Taza de nueces (opcional)
  • ¼ De taza de coco rallado (opcional)
  • Mantequilla a temperatura ambiente para engrasar molde

Preparación

  1. Precalentar el horno a 350 grados F. Engrasar el molde a usar.
  2. Rallar las zanahorias por el lado fino y reservar.
  3. Aparte, mezclar la harina, el polvo de hornear, el bicarbonato de sodio, las especias (canela, nuez moscada y malagueta) y la sal. Procesar por unos 10 segundos.
  4. Espolvorear las zanahorias con esta combinación y mezclar bien hasta que las zanahorias estén todas cubiertas.
  5. Aparte, procesar el azúcar blanca con el azúcar morena y el yogurt e incorporar los huevos uno a uno. Luego, con el procesador en movimiento, agregar el aceite en forma de hilo.
  6. Esta mezcla se incorpora con las zanahorias y se mueve suavemente con movimientos envolventes.
  7. Agregar por último las nueces y el coco rallado. Volver a mezclar, igualmente con movimientos envolventes.
  8. Colocar esta masa en el o los moldes y llevar al horno (dependiendo del molde, será el tiempo). Para un molde redondo o cuadrado estándar, hornear por unos 45 minutos y luego por 20 minutos más, bajando el fuego a 210 grados F.
  9. Luego de este tiempo, comprobar su cocción. Utilizar el método del palillo. Pinchar el bizcocho y si sale limpio está listo.
  10. Retirar del horno y dejar a temperatura ambiente antes de cortar. Luego decorar o lustrar con frosting.