Moist Carrot Cake

·         Ingredients 8 people

2 eggs
70 g sugar
50 g flour
1 sachet of baking powder
60 g hazelnut powder
70 g almond powder
25 ml sunflower oil
1 pinch of cinnamon
250 g grated carrots

·         Equipment

Traditional oven
Cooling grid
Cake mold
Glass salad bowl

·         Preparation

1.    Read the recipe
2.    In a bowl, blanch the eggs with the fine sugar and cinnamon.
3.    Add the flour, baking powder, hazelnut, and almond powders and mix.
4.    Add the oil, the finely grated carrots and mix.
5.    Pour the dough into a cake pan (silicone for me, otherwise, butter the pan!). Bake in a preheated oven at 180 ° for 40 min, until the cake is cooked. Wait 2, 3 min before removing from the mold and leave to cool on a wire rack.

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