Baking with the addition of carrots turns out to be bright, juicy and tasty. Additionally, this recipe uses vegetable oil, which makes the carrot cake lean but not dry. This dish can be perfectly used as an inexpensive, quick and budget baking, as well as on fasting days.
It is necessary
- Products:
- • Wheat flour - 1 glass
- • Grated carrots - 200 gr.
- • Orange juice - 50 ml
- • Granulated sugar - 1 glass
- • Egg - 2 pcs.
- • Vegetable oil (refined) -120 ml
- • Table salt - 1 pinch
- • Soda or baking powder -1 tsp.
- Spices and Flavors:
- • Ground cinnamon -1 tsp.
- • Ground ginger - 1/2 tsp.
- • Orange or vanilla flavor (optional) - 3-4 drops
Instructions
Step 1
Combine dry ingredients in a bowl: sifted flour, baking powder or baking soda, ground ginger, and cinnamon. Peel and grate the carrots on a fine grater (the finest you can find).
Step 2
Divide the eggs into whites and yolks. In a clean bowl, beat the egg whites and a pinch of salt with a mixer until firmly white. In a separate bowl, mash the egg yolks and sugar. Add vegetable oil, orange juice, flavoring, grated carrots to the grated yolks. At the same stage, you can add raisins or walnuts. After mixing thoroughly, add dry ingredients: flour with spices and soda.
Step 3
Place the carrot cake in a preheated oven to bake. Baking temperature 150-180 degrees for 40-45 minutes. The finished cake can be poured with creamy icing or powdered sugar. If you let it cool completely and cut into cakes, you get an excellent juicy cake base.
