Sustainable recipe
Ingredients
"Carrot cake"
- 300g wholemeal flour
- 270g brown sugar
- 4g salt
- 15g cinnamon
- Grated zest of 1 orange
- 5g vanilla essence
- 5g bicarbonate of soda
- 18g baking powder
- 300g carrots
- 200g water
- 180g sunflower oil
- 130g walnuts from Lleida
- 200g cream (35% butterfat)
Creamy mató
- 10g unpasteurised orange blossom honey
- 20g cream (35% butterfat)
- 100g organic mató
Preparation
Carrot cake:
- Grate the carrots, and crush the walnuts. Add the rest of the ingredients, mix together well, and blend them together in a food processor.
- Bake the cake at 180º C for approximately 30 minutes (it may need slightly more or less time in the oven, depending on the size of the cake tin used).
- Remove the cake from the oven, and allow to cool before cutting into slices.
Creamy mató
- Mix together the honey and the cream.
- Add the mató, and stir until smooth and creamy.
Ingredients
"Carrot cake"
- 300g wholemeal flour
- 270g brown sugar
- 4g salt
- 15g cinnamon
- Grated zest of 1 orange
- 5g vanilla essence
- 5g bicarbonate of soda
- 18g baking powder
- 300g carrots
- 200g water
- 180g sunflower oil
- 130g walnuts from Lleida
- 200g cream (35% butterfat)
Creamy mató
- 10g unpasteurised orange blossom honey
- 20g cream (35% butterfat)
- 100g organic mató