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Carrot cake stirred
Ingredients
2 cups flour (280 g)
1 baking powder
1 cup dark brown sugar sticky (240 g)
2 tablespoons white sugar
1 vanilla sugar
3/4 cup walnuts
Half a cup of cranberries
Spoonful of cinnamon powder
1 teaspoon baking soda powder
A quarter cup of water (60 milliliters)
1 cup oil (240 milliliters)
4 eggs
A glass filled with grated carrots in a thin scraper (about 3 medium carrots)
Instructions
Turn the oven on to 180 degrees. Sift into a bowl of 2 cups flour with baking powder. Add 1 cup brown sugar, 2 tablespoons white sugar, 1 vanilla sugar, mix well with a spoon and set aside. Break 3/4 cup walnuts into medium pieces and place in another bowl. Scrape with a thin scraper 3 medium carrots (carrots and carrots) and add to a bowl. Grease a wonder pot or 2 English Cake molds and set aside.
· Place 4 eggs, a glass of oil and predators for about 2 minutes with a hand fluff until you get a light cream. Add the dry ingredients, walnuts and carrots and chop them for about a minute until they get a uniform mass.
· Add 1 teaspoon of baking soda, 1 teaspoon cinnamon powder, stir, add to the mixture, vigorously stir until uniform mass, transfer to molds and bake for about 45 minutes. Check the cake after 40 minutes. If a toothpick sticks into the cake comes out clean and the cake is ready. Remove the cake from the oven and cover with warm foil. After 15 minutes remove the foil. The cake cracked slightly? Everything is fine as it should be.
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