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Cinnamon Carrot Cake Recipe
- 4 one egg
- 1 water glass measure of oil
- 2 cups granulated sugar
- 3 cups grated carrots
- 2.5 cups flour
- 1 cup coarse ground walnuts
- 1 lemon zest of one
- 2 teaspoons ground cinnamon
- 1 packet of baking powder
- 1 packet of vanilla
- We break the eggs into the mixing bowl of yellow and white are starting to take a beating.
- Stir in eggs and half of the sugar we continue mixing foaming.
- We clap until a creamy consistency, add the egg yolks in a separate bowl with the remaining sugar.
- We are in the eggs and sugar, add the oil Ages on a creamy consistency.
- Add the carrots and grate the lemon peel that blended into a tape broken walnuts.
- Add eggs and sugar we clapped them on separate mixtures.
- Using a wooden spoon, mix materials.
- Inside the flour, baking powder and vanilla, blend all ingredients, add the cinnamon.
- Grease the springform cake tin.
- Drain the cake batter into your prepared.
- Bake in preheated oven at 180 degrees 30-35 minutes in advance.
- After cooling service you can take your baked muffin from the mold by opening the clamp.