Gastroback DESIGN MULTI JUICER Bedienungsanleitung Seite 55

Carrot cake
Serves 16:
1¾ cups plain flour
2 teaspoons baking powder
½ teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon cardamom
½ cup peanuts, chopped
½ cup sultana
½ cup brown sugar, firmly packed
1½ cups carrot pulp
½ cup oil
2 eggs, lightly beaten
¼ cup sour cream
Grease and line a 25cm x 15cm loaf pan.
Sift flour and baking powder into a large
mixing bowl, add nutmeg, cinnamon, car-
damom, peanuts, sultana, brown sugar and
carrot pulp, stir to combine. Add eggs, oil
and sour cream. Beat with electric mixer,
using medium speed until all ingredients
are well blended. Pour into loaf pan. Bake
at 180 °C for 1 hour or until cake is cooked
when tested with a skewer. Remove from
oven, stand in cake pan for 5 minutes
before inverting out onto a wire cake rack.
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