Carrot cake

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Receta con mermelada de coco Bio Sun Mediterranean:

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Carrot Cake

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La tarta de zanahoria tiene un sabor muy suave y gusta a mayores y pequeños por igual. Tiene una consistencia bastante densa así que las raciones no deben ser muy grandes y es ideal para tomar en la merienda con un café. Con el molde de 28 cm tenemos para unas 8 o 10 raciones.

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Ingredientes

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400 g de zanahorias

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325 g de harina

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15 g de levadura en polvo

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300 g de azúcar

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110 g de azúcar moreno

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4 huevos

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300 ml de aceite girasol

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Preparación

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  1. Pelar las zanahorias y quitar los tallos. Triturar con ayuda de un robot de cocina y reservar.
  2. En un bol mezclar los huevos, el aceite, y los dos azúcares. Batir y reservar.
  3. Mezclar las zanahorias con la harina, la levadura, la canela y la sal.
  4. Añadir la mezcla de los huevos y mezclar hasta que esté todo bien integrado con la ayuda de una cuchara o espátula.
  5. Engrasar un molde de 28 cm, verter la mezcla y hornear entre 50-60 minutos hasta que esté terminado. Dejar enfriar por completo.
  6. Con unas varillas mezclar el queso crema con el azúcar y el interior de la vaina de vainilla.
  7. Cuando el bizcocho esté frío y sin desmoldar, cubrir la parte superior con la mermelada de coco Bio Sun Mediterranean y espolvorear con canela molida.Desmoldar y a comer!

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