Carrot cake "Gingerbread"

Description

This recipe is learned 10 years ago from my mother's friend with such a name - "Gingerbread" Very tasty and affordable pie, crisp and juicy inside with a crispy crust. Although the recipe for this there is no honey after baking the cake gets its honey flavor, and the carrot in the finished cake is almost not visible. Even my friends who don't like carrots, this cake is eaten with pleasure.

Ingredients

Carrots

2 cup
Sugar

2 cup
Chicken egg

2 piece
Vegetable oil

4 Tbsp
Flour

2 cup
Cinnamon

1 tsp
Cocoa powder

4 tsp
Leavening agent

1 pack
Nuts

0.5 cup

Cooking

Grate on a coarse grater raw carrots. Measure out 2 cups of grated carrots. Carrots in a glass should be compacted, tight enough so she filled the glass. Pour into a bowl, and add two cups of sugar. Stir and leave to stand for 20 minutes to let the carrot juice.

After 20 minutes, our carrots look so. Carrots swimming in a sweet syrup.

Add 2 eggs and 4 tablespoons of vegetable oil (no smell). Nothing beat is not necessary, just mix well.

Now add 2 cups sifted flour, cinnamon (a teaspoon without slides), cocoa (4 tablespoons with a small hill) and baking powder.

Stir it carefully. The batter should be the consistency of thick cream. If You have the carrots were not very juicy, and the batter is dry (when stirring is not obtained homogeneous mass), it is possible to add 2-3 tablespoons of water.

You can now add to the dough chopped nuts (I used cashews) or chopped dried fruit. But this is optional. In that case, as I have this recipe learned, no nuts, no dried fruit was not.

All again mix thoroughly and spread in a greased form. I have a split form with a diameter of 28 see Put in COLD oven and bake at 180 degrees for 50-60 minutes. To check the readiness using a match or a stick, it should be taken out of the dough dry.