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Lately we have been celebrating the world days of many popular dishes such as croquettes or chocolate cake. Today, 3 February, it is also time to sweeten this day by paying tribute to another much-loved sweet: carrot cake. Although its origin is somewhat unclear, many theories suggest that the first recipe appeared almost a century ago in the United States, but its greatest popularity came after the Second World War. Today it has become one of the most widely consumed cakes. So that you can make it at home, we bring you Dani García’s recipe. Let’s see how it turns out!
Dani García’s Carrot Cake Recipe
Ingredients:
- 400 g cream cheese
- 225 g sugar
- 1 orange
- 250 g carrot
- 5 g cinnamon powder
- 5 g baking soda
- 8 g baking powder
- 210 g flour
- 50 g icing sugar
- 1 grated carrot
- 3 eggs
- 5 g salt
- 180 ml sunflower oil
Preparation:
- For the cake:
- Preheat the oven to 170ºC with heat on top and bottom and the fan on.
- Grate the carrot and set aside.
- Gradually mix the eggs with the sugar and a pinch of salt until slightly stiff.
- Add the sunflower oil little by little to blend it in.
- Mix the flour, baking soda, baking powder and cinnamon in a bowl. Add it to the beaten eggs, sieving previously.
- Add the carrot to the mixture.
- Grease the baking tin with olive oil.
- Pour the mixture into the baking tin and bake for 35-40 minutes. Leave to cool before unmoulding.
- For the topping:
- Mix the cream cheese with the icing sugar and beat.
- Grate the peel of an orange over this cream and mix.
- For the cakear:
- Place the topping on the unmoulded sponge cake.
- Garnish with a little grated carrot and some dill leaves.
