Carrot cake with creamy mató
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
Method carrot cake:
1
Grate the carrots, and crush the walnuts. Add the rest of the ingredients, mix together well, and blend them together in a food processor.
2
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).
3
Remove the cake from the oven, and allow to cool before cutting into slices.
Method creamy mató:
1
Mix together the honey and the cream.
2
Add the mató, and stir until smooth and creamy.