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Carrot cake


Preparation : 10 min Resting : -
Cooking : 45 min Equipment : cake tin
Difficulty :
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for 4 :
115 g (4 oz) plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
150 g (5 oz) carrots
190 g (61/2 oz) sugar
1 tsp ground cinnamon
2 eggs
50 ml (11/2 fl oz) oil
1Pre-heat the oven to 175°C/350°F (gas mark 3-4).
2Wash, peel and grate the carrots. In the main bowl, fitted with the main blade and the Blendermix attachment, mix together the flour, sugar, baking powder, bicarbonate of
soda and cinnamon. Add the eggs, oil, and carrots.
3Blend for about 2 minutes, then use the pulse button a few times to obtain a smooth consistency .
4Butter the cake tin generously and pour the mixture in. Bake in the oven for 45 minutes.
5Tip: to check if the cake is ready, insert a sharp knife into the centre. It should come out clean.

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