Carrot cake with guava frosting

For this recipe, the following elaborations are needed:

For the carrot cake:

• Beat the eggs together with the sugar until the mixture increases its volume by 4.
• Add the oil carefully and mix.
• Add the flour together with the raising agent and the bicarbonate, as well as the salt and the cinnamon.
• Finally, add the grated carrot.
• Cook in a greased and floured mold at 190 ºC 3/4/3 T.A. between 30 and 45 mins approx., depending on the thickness.

For the guava butter cream or guava frosting:

• Whip the butter with the kneading machine and add the milk.
• Then gradually add the icing sugar and finally, the guava pulp.

To decorate:

• Sprinkle over the almond and the pistachio.
• Add strawberry coulis to the plate. 

SET UP

• Cut the cake in half and fill it with the butter cream.
• Cover with the other half of the cake and cover with the remaining cream.
• Ration (9 X 5 cm) and decorate with the almond sprinkles (or other dried fruits and nuts).
• Serve with a strawberry coulis.