Easy

unit

Carrot

Soft butter

Sunflower oil

Flour

Baking powder

Cane sugar

Vanilla flavouring

teaspoon

Ginger (powder)

Cinnamon (powder)

Carrot cake

Preheat the oven to th.6 (180°C) and butter a 25 cm diameter baking tin.

In a mixing bowl, combine the caster sugar, flour, baking powder, cinnamon and ginger powder. Add the sunflower oil and mix well (preferably with an electric mixer). Stir in pumpkin seeds.

Add the grated carrots, liquid vanilla extract and eggs, one at a time. Mix well to obtain a smooth carrot cake batter.

Pour the mixture into the tin and bake for 50 min at th.6 (180°C). Check that the carrot cake is cooked by inserting the blade of a knife into the center of the cake: if the blade comes out dry, the carrot cake is cooked.

At the end of baking, allow the carrot cake to cool completely before removing from the mould.

Easy

60 min

Breakfast

Teatime

British

Birthday

Child

Servings

6

Nutrition

/ per serving

Directions

Step #1

0

Step #2

5 min.

Step #3

5 min.

Step #4

50 min.

Step #5

0

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