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When I tried Coconut, chocolate and mint cake I found out that adding mint to cake recipes makes them more interesting.

These are my yellow carrots... ok, I just wanted to show them.

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When I will harvest my yellow carrots, I will cook again this cake. I think it will be of a different colour, because this is made with classic orange carrots.

Carrot and Mint Cake

Ingredients:
200g Philadelphia cheese
250g all-purpose flour
5 carrots
3 eggs
130g sugar
40g cane-sugar
15g baking powder
2 tbsp. milk
20-25 mint leaves

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Method:
Peel the carrots and cook them in boiling water, then drain well and mash them.
Separate the whites from the yolks and whip them.
Dissolve the baking powder in milk.
Mix the yolks with the Philadelphia cheese, sugar and cane-sugar. Add the whipped whites, all-purpose flour, mashed carrots, baking powder and minced mint.
Pour in a buttered baking pan and bake in preheated 180° C (356 F) oven 40 minutes.

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I am sending this recipe to Lore, for her monthly Event Original Recipes

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