Carrot Puree Cake

• 180 grams sugar
• 4 large eggs room tempered
• 220 grams canola oil room tempered
• 1 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoons cardamom pods grounded cardamom
• 1 1/2 teaspoon cinnamon
• 1 each orange zest
• 1/2 each oranges pressed juice
• 250 grams carrot puree
• 240 grams flour, all-purpose sifted
• 300 grams cream cheese soften
• 150 grams butter, unsalted soften
• 500 grams powdered sugar sifted

1. cook carrots and make puree with a fork or in a foodprocessor.
2. Wash the orange and make zest and juice.
3. Combine all dry ingredients, not the sugar, in a bowl and sett a side.
4. In the mixing bowl combine canola oil, eggs and sugarn until slightly thickened.
5. Add the dry ingredients in 2 additions and gently fold in with a rubber spatula.
6. Line a round cakepan 10 " with baking paper.
7. Pre-heat oven to 375 and place a rack center- low of the oven.
8. Bake for 30 minutes until a stick inserted in center of the cake comes out clean.
9. Remove from the oven and cool on a wire rack.
10. To make the frosting:
11. In your mixin bowl cream cream cheese and buttter.
12. Gradually beat in the powdered sugar until incoporated and smooth.

sugar, eggs, canola oil, baking soda, salt, cardamom pods, cinnamon, orange zest, pressed juice, carrot puree, flour, cream cheese, butter

Taken from recipeland.com/recipe/v/carrot-puree-cake--51330 (may not work)