Carrot cake with creamy mató

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

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