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Carrot / squash cake

Name: Carrot / squash cake
Yield: 0
Ingredients: 0.5 tsp Salt; 1 dl Hazelnuts (may be omitted); 1 tsp Bicarbonate of soda; 1 dl Raisins (may be omitted); 1 tsp Vanilla sugar; 1.5 dl Plant oil; 2 tsp Baking soda; 2 tsp Cinnamon; 250 g Wheat flour; 3 dl Sugar; 4 Eggs; 400 g Grated carrots/squash

Cakes in form

Cook time: 0 min.
Servings: 0

Ingredients for Carrot / squash cake

0.5	tsp	Salt
1	dl	Hazelnuts (may be omitted)
1	tsp	Bicarbonate of soda
1	dl	Raisins (may be omitted)
1	tsp	Vanilla sugar
1.5	dl	Plant oil
2	tsp	Baking soda
2	tsp	Cinnamon
250	g	Wheat flour
3	dl	Sugar
4		Eggs
400	g	Grated carrots/squash

Instructions for Carrot / squash cake

To prepare the Carrot / squash cake recipe, please follow these instructions:

Sugar and oil are whipped together. Eggs are whipped in. The "dry" ingredients are reversed. Carrots / squash, raisins and nuts are reversed.

Bake for approx. 45 min. At 175 degrees.

Carrot / squash cake

Ingredients for Carrot / squash cake

Instructions for Carrot / squash cake

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