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- Ingredients
- Recipe
- Eggs3 unit(s)
- Sugar2 cup
- Wheat flour2 cup
- Baking powder1 tablespoon
- Oil100 ml
- Carrot3 unit(s)
- Salt1/2 coffee spoon
- Sugar4 tablespoon
- Nescau4 tablespoon
- Sour cream1 can(s)
- In the blender, put the chopped medium carrots, the oil, the salt and beat until everything is crushed.
- Add the other ingredients (reserving the 4 tablespoons of sugar, the 4 tablespoons of nescau and the cream)
- After the dough is homogeneous, add the yeast and mix well.
- Bake in a preheated oven at 180°C, in a greased and infarinhada shape, for 40 min.
- After roasting, remove from the oven and unmold, or if your shape is square, set aside and let's make the topping.
- In a pan, over medium heat, add the 4 tablespoons of sugar, the 4 tablespoons of nescau and the cream, stirring until it boils. Turn off the heat and put the frosting on the cake.
- Is ready!
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