Carrot cake with creamy mató

Ingredients:

Carrot cake

  • 300g wholemeal flour
  • 270g brown sugar
  • 4g salt
  • 15g cinnamon
  • Grated zest of 1 orange
  • 5g vanilla essence
  • 5g bicarbonate of soda
  • 18g baking powder

Method carrot cake:

1

Grate the carrots, and crush the walnuts. Add the rest of the ingredients, mix together well, and blend them together in a food processor.

2

Bake the cake at 180º C for approximately 30 minutes (it may need slightly  more or less time in the oven, depending on the size of the cake tin used).

3

Remove the cake from the oven, and allow to cool before cutting into slices.

Method creamy mató:

1

Mix together the honey and the cream.

2

Add the mató, and stir until smooth and creamy.