Snapguide
STEPS
INGREDIENTS
Start by peeling the carrots

Start by peeling the carrots

Shred the carrots, this is MUCH easier if you have a food processor with a shredding disk

Shred the carrots, this is MUCH easier if you have a food processor with a shredding disk

Mix the oil and sugar in a bowl

Mix the oil and sugar in a bowl

Whisk the oil and sugar for at least 10 minutes. You can also mix them with the food processor.

Whisk the oil and sugar for at least 10 minutes. You can also mix them with the food processor.

Add the eggs

Add the eggs

Whisk all together until you get a foamy whipped mix

Whisk all together until you get a foamy whipped mix

Add the flour, baking powder, bicarbonate, salt, cinnamon and nutmeg. Whisk all together to get a homogeneous cream.

Add the flour, baking powder, bicarbonate, salt, cinnamon and nutmeg. Whisk all together to get a homogeneous cream.

Add the shredded carrots and whisk them in.

Add the shredded carrots and whisk them in.

This is the creamy mix ready to be baked.

This is the creamy mix ready to be baked.

Coat a baking pan with butter and flour. Pour the mix in.

Coat a baking pan with butter and flour. Pour the mix in.

Bake for about an hour in a preheated oven at 180C (350F). Check with a toothpick to make sure it is cooked. Enjoy!

I don't like it, but if you want you can add frosting or other decorations on top!

  • Serves 8-10 ppl
  • 450.0g Carrots
  • 350.0g Cane sugar
  • 350.0ml Sunflower seeds oil
  • 300.0g Flour
  • 16.0g Baking powder
  • 16.0g Bicarbonate
  • 2.0tsp Cinnamon
  • 0.0tsp Nutmeg
  • 6.0 Medium Eggs
  • 1.0 Pinch of salt