For the starter
3 biological yeast tablets fresh (45g)
2 tablespoons of grated carrot
1 cup of warm milk
3/4 cup of all-purpose flour (100g)
For the dough
6 eggs
2 cups of grated carrot
500g of cooked and mashed carrots, passed through a food mill
1 cup of melted butter (200g)
10 1/2 cups of all-purpose flour (1,250g)
4 egg yolks
1/2 cup of granulated sugar
For the starter
3 biological yeast tablets fresh (45g)
2 tablespoons of grated carrot
1 cup of warm milk
3/4 cup of all-purpose flour (100g)
For the dough
6 eggs
2 cups of grated carrot
500g of cooked and mashed carrots, passed through a food mill
1 cup of melted butter (200g)
10 1/2 cups of all-purpose flour (1,250g)
4 egg yolks
1/2 cup of granulated sugar
Prepare the starter: crumble the yeast and mix with grated carrot and warm milk
Mix well
Add the flour, mix well, and let it rise until it has doubled in volume
Make the dough: beat eggs with grated carrot until a light and clear mixture is formed
Add the cooked carrots and melted butter, and beat well
Add the prepared starter, flour, and beat well until the dough is smooth
Let it rise for 40 minutes, covered, until it has doubled in volume
Divide the dough into two parts
Roll out one part to form three carrot cakes, on a surface dust with flour
Shape the edges of each cake
Place the cakes in a greased baking dish and sprinkle with granulated sugar
Repeat the process with the remaining dough and let it rise for 20 minutes
Brush the top of the cakes with egg yolks and sprinkle with grated carrot
Bake at 200º, preheated, for 35 minutes or until golden brown
Yield: 2 carrot cakes (12 slices each).
