1 tablespoon of butter for greasing the mold
1 1/2 cups of all-purpose flour sifted into a bowl
3/4 cup of vegetable oil
4 eggs, beaten well each time
1 1/2 cups of all-purpose flour
1 cup of oatmeal
1 teaspoon of active dry yeast
1/2 teaspoon of ground cinnamon
3 cups of grated carrots in the coarse grater
3/4 cup of dark raisins
Cobertura: 100g of ricotta
2 tablespoons of lemon juice
1 cup of confectioner's sugar, sifted into a bowl
1/2 teaspoon of milk
1 tablespoon of butter for greasing the mold
1 1/2 cups of all-purpose flour sifted into a bowl
3/4 cup of vegetable oil
4 eggs, beaten well each time
1 1/2 cups of all-purpose flour
1 cup of oatmeal
1 teaspoon of active dry yeast
1/2 teaspoon of ground cinnamon
3 cups of grated carrots in the coarse grater
3/4 cup of dark raisins
Cobertura: 100g of ricotta
2 tablespoons of lemon juice
1 cup of confectioner's sugar, sifted into a bowl
1/2 teaspoon of milk
Grease a cake pan with butter
Mix the all-purpose flour and vegetable oil, then add the eggs one at a time, beating well each time
Add the all-purpose flour, oatmeal, yeast, and cinnamon, mixing well
Add the grated carrots and raisins, mixing well
Mix thoroughly
Pour into the prepared cake pan and bake in a moderate oven (170°C) for about 50 minutes or until a toothpick inserted comes out clean
Let cool for 10 minutes
Remove from the mold, let cool completely
For the topping: strain the ricotta through a fine-mesh sieve and beat with lemon juice
Add the confectioner's sugar and milk, beating well
Decorate the cake
Serve in 18 pieces.
