Carrot Cakes, The Grandmother’s Recipe To Some Delicious Variations

Carrot Cakes, The Grandmother’s Recipe To Some Delicious Variations

 

 

The carrot cakes, from the original recipe Grandma to switch to the most delicious variants, are a very tasty and tempting sweet. You can prepare vegan version without eggs and butter, in the original American version, even as cheesecake, very nice sweet also be seen due to its unique orange.
Carrot cake, original recipe Grandma

ingredients

400 grams of carrots
3 eggs
300 grams of sugar
200 ml of seed oil
300 g flour
1 teaspoon baking powder
Salt to taste.
icing sugar

Method

Peel the carrots and chop finely in the mixer
Beat eggs with sugar and add the vegetable oil; stir until mixture is creamy
Separately, mix the flour, baking powder and salt and add everything to the egg mixture ; amalgamated
Add the carrot mixture and mix well everything
Preheat oven to 180 degrees
Transfer the mixture into a buttered and floured and bake for 30-40 minutes
Tested cooking with a toothpick
When cooked, the oven and sprinkle with icing sugar
serve warm

Carrot and Almond Cake

ingredients

125 g of butter at room temperature
150 grams of sugar
3 eggs
200 grams of wheat flour 00
100g finely ground blanched almonds
300 grams of grated carrots
Half grated lemon rind
1 teaspoon baking powder
icing sugar q.s.

Method

Preheat oven to 180 degrees
Grattiggiate carrots and except for almonds
In a bowl, whisk the eggs with the sugar
Stir in the butter at room temperature and, while continuing to mix with an electric mixer, add the finely ground almonds
Add the finely grated carrots and flour, lemon juice and baking powder
Pour the mixture into a greased and floured pan and bake the carrot cake and almonds for about 35 minutes
Once cooked, the oven and let it cool
Dust with icing sugar, chopped almonds and if you want some ‘of last lemon

Carrot cake and yogurt

ingredients

3 eggs
1 plain yogurt or citrus
130 grams of sugar
200 grams of flour
50 grams of potato starch
1 package yeast
2 chopped carrots
200 ml of seed oil
1 grated lemon peel

Method

Beat the egg yolks with the sugar
Add the oil, yogurt, flour sifted with starch and baking powder, chopped carrots and lemon zest and finally the egg whites
Grease and flour the cake pan or 2 plum cake and pour the mixture.
Bake at 180 degrees for 35 minutes
Remove from the oven and serve with the decoration that you want

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