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Pumpkin-carrot cake with lemon

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Pumpkin-carrot cake with lemon

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.


Cooking time 40 minutes Number of servings-

Ingredients for Pumpkin-carrot cake with lemon




Step-by-step instruction of cooking Pumpkin-carrot cake with lemon


Step 1

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.


Step 2

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.


Step 3

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.
The first 15 minutes of baking the oven do not open.


Step 4

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.


Step 5

The cooled cake sprinkle with powdered sugar.
Bon appetit!