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Copious, original, as soft as you like, it can be enjoyed as a snack with a good cup of tea or as part of a family meal for dessert. The most daring will even dare to propose it during a brunch, let your imagination take over! For 6 people. To be added: - 3 eggs - 180g oil (grape seeds, sunflower, corn, rapeseed, groundnut) - 2 medium carrots (optional): they will bring softness to the cake and allow it to keep its texture longer. If you do not grate carrots, do not hesitate to add 2 tablespoons of oil or 1 egg to get a similar texture. Preparation : - Preheat your oven to 160°. - Empty the contents of the jar into a bowl. Mix with a wooden spoon. - Pour the oil into the empty jar and add the three eggs. - Shake the jar vigorously until the egg-oil mixture is homogeneous. - Pour the liquid mixture over the dry preparation of the bowl and mix well with a wooden spoon. - If you use grated carrots, it's time to add them to the bowl. Then mix. - Brush the inside of your cake pan with oil or coat it with box paper. - Bake for 45 minutes. Check the baking of your carrot cake before removing it from the oven. The tip of your knife stuck in the center of the cake comes out dry: your cake is baked! - Let it cool before you feast.
In Belgium, a jar collection system exists through which you can collect 1€ per jar (details available on the Lili Bulk website)
Ingredients: Blond cane sugar*, spelt flour 75%*, chopped toasted hazelnuts*, dried carrots*, ground cinnamon*, raising powder*.
|Amount per serving||Value for 100g / 100mL|
|of which saturated (g)||0.76|