Pumpkin and carrot cake with cream

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receta de tarta de calabaza, zanahoria, nata y AOVE
Thanksgiving dessert: pumpkin and carrot cake with cream and Arbequina&Co. extra virgin olive oil.

Ingredients
  

  • 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

Instructions
 

  • 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.
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