Food recipes
Carrot Cake
Carrot Cake Ingredients: sugars, granulated sugars, brown wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate spices, cinnamon, ground salt, table butter...
Carrot Cake
Ingredients:
sugars, granulated
sugars, brown
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
carrots, raw
raisins, seeded
sugars, powdered
lemon juice, raw
Directions:
Pre-heat oven to 190 C / Gas 5.
Grease a 23cm round cake tin.
Combine sugars, flour, baking powder, cinnamon and salt.
Mix well with a fork or a hand whisk.
Add the butter, soya milk and vanilla.
Mix well.
Add a tiny bit more milk if needed (a tablespoon at a time).
Fold in the grated carrots and rasins.
Spread the mixture into the prepared tin.
Bake for 55 minutes.
Check with a skewer or a knife if the cake is baked through.
If not cover with tin foil and bake for another 10 minutes.
Barely no cake mixture should stick to the skewer.
Leave it to cool for at least 30 minutes before removing from the tin.
Leave the cake to cool down in the fridge for at least an hour if applying icing on top of it.
Make a lemon icing by mixing the icing sugar with the lemon juice.
Add the lemon juice little by little, mixing with a whisk, till your desired consistency is achieved.
Ingredients:
sugars, granulated
sugars, brown
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
carrots, raw
raisins, seeded
sugars, powdered
lemon juice, raw
Directions:
Pre-heat oven to 190 C / Gas 5.
Grease a 23cm round cake tin.
Combine sugars, flour, baking powder, cinnamon and salt.
Mix well with a fork or a hand whisk.
Add the butter, soya milk and vanilla.
Mix well.
Add a tiny bit more milk if needed (a tablespoon at a time).
Fold in the grated carrots and rasins.
Spread the mixture into the prepared tin.
Bake for 55 minutes.
Check with a skewer or a knife if the cake is baked through.
If not cover with tin foil and bake for another 10 minutes.
Barely no cake mixture should stick to the skewer.
Leave it to cool for at least 30 minutes before removing from the tin.
Leave the cake to cool down in the fridge for at least an hour if applying icing on top of it.
Make a lemon icing by mixing the icing sugar with the lemon juice.
Add the lemon juice little by little, mixing with a whisk, till your desired consistency is achieved.