Carrot cake
Instructions
You soften the raisins in warm water until it's found.
Peel the carrots and cut finely.
Sift flour, baking powder, baking soda, sugar.
Wring the raisins, coarsely chop finely with walnuts and transferred into a small bowl.
Add then the brown sugar, cinnamon and a pinch of nutmeg and stir well.
Separately, mix the yogurt, egg whites, egg and vanilla.
Combined in a bowl all ingredients prepared and mixed thoroughly with a spatula, until a smooth cream, then pour the mixture into the mould for buttered and floured bun and cook in the oven already warm to 180 degrees for 45-50 minutes.
Spent the time indicated, remove the Tin from the oven, let cool, then remove from pan and the cake and let it cool before serving.
Ingredients and dosing for 4 persons
- 100 g of sugar
- 400 g of carrot
- 60 g of cane
- 50 g of walnut kernels
- 60 g of sultanas
- 1 teaspoon of cinnamon powder
- Nutmeg
- 150 g of flour
- 2 teaspoons of yeast
- 1 teaspoon of baking
- 1 egg
- 2 egg whites
- 250 g of yoghurt light
- 1/2 teaspoon of vanillin