Description
Moist, moderately sweet, tender carrot cake without eggs, milk and margarine. Fast with style!
Ingredients
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Vegetable oil
8 Tbsp
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Carrot juice
1 cup
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Carrots
1 piece
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Flour
1.5 cup
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Sugar
1 cup
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Leavening agent
1.5 tsp
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Powdered sugar
4 Tbsp
Cooking
Sugar mixed with vegetable oil.
Add the juice. Once again, than juice the middle, the better, in principle, it is possible to take and not carrot or carrot-Apple, and any thick juice.
Carrot three on a small grater and add to the mixture.
Then add the flour with the baking powder and mix well (the consistency of thick cream).
Pour the batter into the pan and bake for 40-45 minutes until "dry sticks" at a temperature of 180 degrees.
Let cool in the form, put on a dish and sprinkle with icing sugar.
But in the context. Moderately sweet, a bit moist, tender muffin for tea. I can't tell you that it is lean.
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