Description
I will say, truthfully, that carrot cakes I quite indifferent. But then I saw an interesting recipe - an unusual combination of carrots and rye flour, and even sweet pastries. And I decided to try. Don't just pleased, he was immediately on the spot! Outside crisp, and inside is a very tasty, filling and reminiscent of marmalade and not outstanding in themselves carrots! For the recipe thank you so much Luba Ildiko!!!
Ingredients
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Carrots
350 g
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Sugar
150 g
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Vanilla sugar
1 Tbsp
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Salt
-
Sour cream
50 g
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Vegetable oil
150 ml
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Rye flour
170 g
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Nuts
80 g
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Cocoa powder
2 Tbsp
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Cinnamon
1 tsp
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Carnation
0.25 tsp
Cooking
Peel the carrot and grate on a fine grater.
To the carrots add regular and vanilla sugar, salt, sour cream and vegetable oil. Mix everything carefully with a spoon.
Nuts grind. I put the nuts in a sturdy plastic bag and went through it with a rolling pin. In any case should not RUB the nuts in the dust! (Nuts can take any, I used a mixture of almonds and hazelnuts)
To the nuts add the rye flour, cocoa, spices. Mix well.
Slowly add nut-flour mixture to the carrots, stirring occasionally. The dough will be quite thick. A teaspoon spread on cookies with a silicone Mat (or parchment) baking sheet.
Bake at 180 degrees for 30 minutes. Optional finished cookies sprinkled with powdered sugar once completely cooled (I sprinkled).
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