Carrot Cake

• total time: 45 minutes

Ingredients

Eggs – 4 pcs

White sugar – 100 g

Brown sugar – 100 g

Vegetable oil – 120 ml

Carrots – 250 g

Flour – 250 g

Baking powder – 2 tsp (10 g)

Salt – a pinch

Orange zest – 1 orange

Pecans – 100 g (+ some for topping)

For the cream:

Mascarpone – 100 g

Powdered sugar – 6 tbsp

Vanilla extract – 1 tbsp

Directions

Peel and grate the carrots finely, then squeeze out all the juice.

In a bowl, mix eggs with white sugar, brown sugar, vegetable oil, and grated carrots until smooth.

In another bowl, mix flour, baking powder, and salt.

Add the flour mixture to the carrot mixture and fold in chopped pecans until smooth.

Pour the batter into a baking pan and bake at 180°C (350°F) for about 40-50 minutes, or until a toothpick comes out clean.

Make the cream by mixing mascarpone, powdered sugar, and vanilla extract until smooth.

Let the cake cool, spread the cream on top, and sprinkle with chopped pecans.

Enjoyyy! < 3