Juicy Carrot Crumble Cake




Rating: 3.26 / 5.00 (133 Votes)


Total time: 1 hour

For the crumble:







For the cake:












Also:





Instructions:

Preheat the oven to 180 °C convection oven. Line the baking tray with baking paper.

For the crumble, mix the flour with the almonds, sugar and cinnamon. Add the butter in small pieces and grind between your hands until crumbly. Cover and put in a cool place.

Peel and grate the carrots. Put the sugar, cinnamon and vanilla pulp in a bowl. Add the oil, baking powder, flour, nuts, eggs and salt. Mix all the ingredients together well.

Fold in the carrots and pour the batter onto the prepared baking sheet. Sprinkle evenly with the crumbles and bake in the preheated oven for about 40 minutes (test with a stick). Leave to cool on the tray.

Mix the powdered sugar with lemon juice and water until thick. Sprinkle the sugar eggs on the cake and glaze everything with the icing. Let set, then cut into pieces and serve.

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