Carrot cake dessert

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Recipe with coconut jam Bio Sun Mediterranean:

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Carrot Cake

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The carrot cake has a very mild flavor and appeals to adults and children alike. It has a fairly dense consistency so the portions should not be too large and it is ideal to take in the snack with a coffee. With the mold of 28 cm we have for about 8 or 10 servings.

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Ingredients

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400 g of carrots

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325 g of flour

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15 g of baking powder

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300 g of sugar

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110 g of brown sugar

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4 eggs

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300 ml of sunflower oil

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Preparation

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  1. Peel the carrots and remove the stems. Grind with the help of a food processor and reserve.
  2. In a bowl mix the eggs, the oil, and the two sugars. Beat and reserve.
  3. Mix the carrots with the flour, the yeast, the cinnamon and the salt.
  4. Add the mixture of the eggs and mix until everything is well integrated with the help of a spoon or spatula.
  5. Grease a mold of 28 cm, pour the mixture and bake between 50-60 minutes until it is finished. Allow to cool completely.
  6. With some rods, mix the cream cheese with the sugar and the inside of the vanilla pod.
  7. When the cake is cold and without unmolding, cover the top with the Bio Sun Mediterranean coconut jam and sprinkle with ground cinnamon. Unmold and eat!

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