Read it in 2 min
The classic carrot cake reinterpreted. By using P.A.N. Precooked Corn Flour, we achieve a dense, moist cake packed with the authentic flavor of carrot, cinnamon and walnuts. Ideal to enjoy with a cup of freshly brewed coffee in the afternoons.
Portions to prepare
* Ingredient quantities will be adjusted approximately🌽 Ingredients
🛠 Necessary Equipment
Preparation Steps
Mix Liquids
Preheat the oven to 180°C (375°F). In a large bowl, beat the eggs together with the milk, oil, vanilla and a teaspoon of vinegar (the vinegar helps the baking powder react and give it fluffiness).
Integrate the Dry
Add the sweetener and P.A.N Precooked Corn Flour. along with the baking powder. Beat everything vigorously. You will notice that the mixture will thicken very quickly as the flour hydrates.
The Trips
Add the finely grated carrot, citrus zest, raisins and chopped walnuts. Mix in an enveloping manner with a paddle until they are well distributed throughout the dough.
Bake
Pour the mixture into a previously greased and floured mold (you can use the same corn flour for this). Put in the oven.
Cooking
Bake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean. Let it rest before cutting to prevent it from falling apart.
Frequently Asked Questions about this recipe
Is it as spongy as wheat cake?
Being based on corn and carrot, the end result is a cake with a tighter and moist crumb, similar to a dense pudding or pudding, very tasty but with a different texture.
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