Pumpkin-carrot cake with lemon
92 40 минут -
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 for Pumpkin-carrot cake with lemon
- Carrots - 5 PCs
- Sugar - 1 Cup.
- Lemon - 2 PCs
- Vegetable oil - 1 Cup.
- Flour - 2 stack.
- Soda - 1 tsp.
- Vanilla sugar - 1 tsp.
- Cinnamon - 1 tsp.
- Powdered sugar - 2 tbsp
Step by step instruction of cooking Pumpkin-carrot cake with lemon
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.
The first 15 minutes 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.
The cooled cake sprinkle with powdered sugar.