Thanksgiving dessert: pumpkin and carrot cake with cream and Arbequina&Co. extra virgin olive oil.
- 400 g carrots boiled
- 800 g pumpkin cooked
- 200 g brown sugar
- 3 eggs
- Nail powdered
- Cumin powdered
- Nutmeg powdered
- Extra virgin olive oil - Arbequina&Co 04 99.5% Arbequina EVOO + cinnamon, walnut and bergamot essential oils
Puree the cooked pumpkin and carrots.
Beat the eggs with a pinch of cumin, nutmeg and cloves.
Add the sugar and beat well. Add the pumpkin and carrot puree to the mixture.
Add 25ml of Arbequina&Co 04 olive oil.
Put in the oven at 160º for about 40 minutes, when the cake has set well.