Carrot Cake

عادل عاشورCuisinier

Ingrédients

• 2 eggs
  2 egg
• 2 cups flour
  2 cup
• 1 cup light brown sugar
  1 cup
• 1 cup oil
  1 cup
• 2 large carrots, peeled and finely grated
  2 carrot
• 20 almonds, blanched and cut into four pieces
  20 almond
• 2 teaspoons ground cinnamon
  2 teaspoon
• 1 teaspoon baking soda
  1 teaspoon
• 1 teaspoon baking powder
  1 teaspoon
• A pinch of vanilla
  0
• 1 teaspoon salt
  1 teaspoon

Mesures

1. 1

   Whisk the eggs with the oil and vanilla in a small bowl well.

   Matériel requis:

   Bol de mélange

   5 minutes
2. 2

   Add the flour, baking powder, salt, and baking soda to the mixing bowl and stir with a whisk until it looks sifted.

   Matériel requis:

   Bol de mélange

   🍳

   Whisk

   5 minutes
3. 3

   Add the sugar to the flour, then the carrots, almonds, and cinnamon, and stir with a wooden spoon.

   Matériel requis:

   Cuillère en bois

   5 minutes
4. 4

   Add the prepared egg and oil mixture, and continue stirring until the mixture is combined.

   5 minutes
5. 5

   Prepare a hollow baking sheet by greasing it with oil, dusting it with flour, and pour in the mixture, shaking it to remove air.

   Matériel requis:

   Plaque de cuisson

   5 minutes
6. 6

   Preheat the oven to 350°F before starting preparation, place the baking sheet in the oven and bake for 20 minutes.

   Matériel requis:

   Four

   20 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques