Cake recipes can often require a lot of effort, especially when it comes to carrot cakes.
However, with the right recipeCarrot cake can be very simple and doesn't take much time.
Many recipes require a long list of ingredients and complicated techniques to achieve the perfect texture, but replacing eggs and butter with one ingredient can greatly simplify the recipe. bake.
A recipe The recipe, which has taken social media by storm, uses condensed milk, reducing the number of ingredients to four.
First published on the budget Facebook page. recipe “It's quick and easy,” and “a good way to use up those carrots in the fridge,” according to the Practical Parenting blogger.
Sweetened milk is an excellent substitute for eggs, meaning less sugar is needed to create a balanced sponge cake.
Ingredients
Two cups self-rising flour (240 g)
Two cups of grated carrots (245 g)
One can of condensed milk
100 g pecans, walnuts or raisins
Cream cheese frosting (optional)
60 g softened butter
500 g powdered sugar (sifted)
250 g cream cheese
80 ml lemon juice
Method
This pie is very easy to make: all you need is a standard loaf pan and a large bowl.
Start by preheating the oven to 180°C, then grease and line a baking tin with parchment to cover the bottom and sides.
Then grate the carrots, place them in a clean towel, fold them in half and lightly squeeze out excess moisture.
Weigh out the flour and condensed milk, then add them to the bowl along with the carrots.
Mix everything together to make a cake batter, then add nuts or raisins. A mixture of the two ingredients will do, measure out 50g of each.
Add them to the mixture, then pour everything into a lined baking dish. Bake for 45 minutes at 180°C, until a skewer comes out clean.
Once baked, remove the pan from the oven and let the cake cool. If you are making the cream cheese frosting, proceed to the next step.
Beat the cream cheese with an electric whisk until smooth, then add the softened butter and beat for 30 seconds to a minute until all ingredients are combined.
Add lemon juice and powdered sugar and continue mixing until everything is combined. When the cake has cooled completely, cover it with glaze.