Pumpkin-carrot cake with lemon

Description

Wandering through the virtual space in search of the recipe vegetable pastry, found one, it was a meatless recipe carrot-lemon pie. I always bring something of their own and decided to make it pumpkin-carrot with lemon, add vanilla, cinnamon and sharenow powder. It was very tasty and fresh! Choose the option that you will have prefer - pumpkin or without. I hope you like it, thank you for the watch!))) Cooking is very simple, on the second time I mixed in the baking pan for the oven.

Ingredients

Carrots

5 piece
Sugar

1 cup
Salt
Lemon

2 piece
Vegetable oil

1 cup
Flour

2 cup
Soda

1 tsp
Vanilla sugar

1 tsp
Cinnamon

1 tsp
Powdered sugar

2 Tbsp

Cooking

Immediately turn the oven warm-up 180 degrees. Carrot RUB on a small grater, from 5 PCs will be released about 2 cups, or if you have pumpkin - 1 Cup grated pumpkin 1 Cup grated carrot mix with 1 Cup. granulated sugar, a pinch of salt and vanilla cinnamon as desired.

Add the juice of 1 lemon and soda, slaked lemon juice. The remaining part of the lemon pulp from the peel, put in blender, grind and add to the mixture. Bones should not be.

Now add the flour about 2 cups to get the consistency of thick cream with a spoon. Mix everything together and bake it in the oven for about 35 min. First 15 min. of baking the oven do not open.

The finished cake remove from oven and pour a mixture of juice of 1 lemon 2 tbsp powdered sugar. Please note that the cake is not really holds its shape and therefore remove it from the container for baking very carefully, lest he collapsed.