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Before you jump to Carrot Cake recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.
Everybody knows that in order to truly be healthy you need to eat a wholesome and balanced diet and get a proper amount of exercise. However, we do not always have the time or the energy that this type of lifestyle demands. At the conclusion of the day, most of us want to go home, not to the gym. A juicy, grease laden burger is usually our food of choice and not a crunchy green salad (unless we are vegetarians). You should be thankful to learn that getting healthy doesn't always have to be super hard work. With training you can get all of the nutrients and the exercise that you need. Here are some simple ways to get healthful.
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We hope you got benefit from reading it, now let's go back to carrot cake recipe. You can cook carrot cake using 7 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Carrot Cake:
- Prepare 150 grams of Carrot (around 3 medium carrots).
- Prepare 150 grams of eggs (3 medium eggs).
- Provide 50 grams of Sunflower oil.
- You need 120 grams of All-purpose flour.
- Provide 120 grams of Granulated white sugar.
- Prepare 4 grams of Vanilla Powder (around 1 tsp).
- You need 4 grams of Baking Powder (around 1 tsp).
Instructions to make Carrot Cake:
- Wash, peel and cut into large pieces the carrots and add them in your blender or food processor..
- Crack the eggs and add them in with the carrots along with the sunflower oil..
- Blend/process the ingredients well, until you get a homogeneous mixture..
- In a large bowl, sift in the flower and add the sugar, vanilla and baking powder. Stir them well with a wire whisk. If you don't have a whisk, feel free to use a fork or a spoon..
- Make a well in the center of the dry ingredients and pour in the liquid carrot mix..
- Stir the ingredients well with a spatula until you get a nice homogeneous mixture..
- Line a baking tray with parchment paper and pour in the batter..
- Bake on 180°C/356°F for about 20 minutes. Every oven is a bit different so I suggest you check the cake every 10 minutes so you don't burn it. You can do so by sticking a toothpick in the center until it comes out clean..
- After you get the cake out of the oven, let it cool down for about 30 minutes so it will be easier to cut later..
- Cut off the edges (I always eat them) and then cut the rest in a 4x4 grid, so you get 16 small squares..
- Enjoy!.
Whether you want a carrot cake that's dense, moist and full of spice and nuts, or you like Try Rachel Allen's easiest carrot cake loaf for afternoon tea, Dan Lepard's carrot cake cupcakes for Easter, or. This carrot cake cake sets the standard for carrot cakes everywhere. It's deeply moist and filled with toasted pecans. Most of its flavor comes from brown sugar, cinnamon, ginger, nutmeg, and carrots. Carrot Cake never seems to go out of style.
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