CARROT CAKE BY SERGIO DOMÍNGUEZ

                                              CARROT CAKE 

                                  -Ingredients-

- FOUR EGGS   

- HALF CUP OF SUGAR 

- HALF CUP OF FLOUR 

- A CUP OF VEGETABLE OIL

- TWO TEASPOONS OF BAKING POWDER

- A PINCH OF SALT 

- TWO TEASPOONS OF GROUND CINNAMON 

- TWO CUPS OF GRATED CARROT

- HALF CUP OF CHOPPED WALNUTS 

- HALF STICK OF BUTTER 

- TWO HUNDRED GRAMS OF CHEESE CREAM 

- ONE HUNDRED AND FORTY GRAMS OF ICING

                                                     -Preparation-

1. FIRST OF ALL PUT THE EGGS IN A BOWL AND BEAT THEM UNTIL THEY BECOME FOAMY. ALSO, PREHEAT THE OVEN TO 180 ºC .

2. THEN, ADD THE SUGAR, FLOUR AND BAKING POWDER WELL SIFTED ALTERNATING WITH THE OIL AND CONTINUE BEATING. IN THIS WAY IT WILL BE EASIER TO INTEGRATE LAND MIX WELL TO GET A HOMOGENEOUS CARROT CAKE DOUGH.

3. NEXT, ADD THE GRATED CARROT AND THE CHOPPED WALNUTS. AND  CONTINUE BEATING. WHEN YOU HAVE THE CARROT CAKE DOUGH, SPREAD A BAKING DISH WITH A LITTLE BUTTER AND POUR THE MIXTURE. (YOU HAVE TO BAKE IT FOR ABOUT HALF AN HOUR.)

4. TO MAKE THE TOPPING, TAKE A BOWL AND MIX THE CRAM CHEESE WITH THE BUTTER. THEN ADD THE ICING SUGAR LITTLE BY LITTLE AND WITHOUR STOPPING BEATING.

5. WHEN THE  CARROT CAKE IS READY, LET IT COOL A LITTLE ON A RACK AND CUT IT IN TWO HALF TO FILL IT WITH A THIN LAYER OF THE PREVIOUS MIXTURE.

6. LAST OF ALL, PUT A THIN LAYER ON TOP AND DECORATE.

THEN YOUR CARROT CAKE IS READY !