Carrot Cake - Impecca courant CJP7500 Manual De Usuario

Cinnamon Special
2 Apples
Cinnamon
PASTRY RECIPES

Carrot Cake

5 - 8 Carrots for obtaining 1-1/2 cup of carrot pulp and 1/2 cup carrot juice
1 cup Flour
1-1/2 tsp Baking Powder
1/2 tsp Cinnamon
1/2 tsp Salt
2 Eggs
1 cup Granulated Sugar
3/4 cup Vegetable Oil
2 tsps Vanilla Extract
1/2 cup Chopped Nuts
Powdered Sugar
Preheat the oven to 325 °F. Extract the juice from the carrot. Measure out 1-1/2 cups of
carrot pulp and 1 cup of carrot juice. Mix the flour, baking powder, cinnamon, and salt
and set them aside. Mix the eggs, sugar, and vegetable oil in a medium-sized bowl.
Add the flour mixture, carrot juice, and pulp in parts. Add the vanilla and nuts and stir.
Pour the mixture into a 9-inch greased baking mold and bake for 35 to 40 minutes.
When the cake has cooled, sprinkle it with powdered sugar to taste.
Orange Muffins
2-1/4 cups Flour
1 cup Sugar
3/4 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 cup Butter
1 cup Natural Yogurt
3 Egg Whites
Pulp from 2 Oranges
2 tbsp and 1 tsp Orange Juice
Stir the four, sugar, baking powder, baking soda and salt together in a bowl. Add but-
ter. Stir in the yogurt, egg whites, orange pulp and orange juice baking powder, cin-
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