225 g of grated carrots
150g brown sugar
200 g flour
1 teaspoon of baking
50g butter + a certain amount to spread in the mould
1 & ½ teaspoon cinnamon
Pinch of nutmeg
50g grated coconut
45 ml Castillo de Canena Family Reserve Arbequina
Castillo de Canena Family Reserve Picual
Beat the sugar with the eggs, adding the butter cream. Gradually add Castillo de Canena Family Reserve Picual extra virgin olive oil. Add the flour, carrot, coconut, cinnamon, nutmeg and baking powder.
Pour into a baking pan, previously buttered.
Bake in the oven at 180 degrees for 30 to 35 minutes, taking care that only the top is browned.
Remove from its mould and serve with Oranges & strawberries with Castillo de Canena Family Reserve Arbequina & cinnamon
1/2 Kg of oranges
1/4 kg of strawberries
Sugar to taste
Castillo de Canena Family Reserve Arbequina
Cut oranges and sliced strawberries. Place on a plate and sprinkle the sugar and ground cinnamon.