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ETRUPIA
Carrot cake with banana
Carrot pie recipe with banana, cream cheese topping and walnuts.
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Ingredients
- 4 medium sized egg
- 200 g light brown caster sugar bag of 600 g
- 1 mespoint salt
- 200 ml sunflower oil
- 250 g self raising flour pack of 500 g
- 2 tl ground cinnamon
- 8 g baking powder
- 300 g winter carrot
- 2 banana
- 60 g unroasted walnuts
- 25 g unsalted butter at room temperature
- 200 g powdered sugar
- 3 el cream cheese natural
Kitchen Stuff
Directions
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Preheat the oven to 170 ° C.
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Grease a spring form with some butter.
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Beat the eggs, sugar and salt to a thick, frothy cream with a mixer.
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Put the mixer on the lowest setting and mix the oil through it.
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Sift the flour, the cinnamon and the baking powder over the egg mixture and mix carefully with a wooden spoon.
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Grate the carrots, prune the bananas.
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Finely chop the walnuts.
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Add the carrot, banana and walnuts to the mixture.
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Do it in the spring form. Bake 70-90 min., Check after 50 min. Whether the cake is cooked. Let cool in the form. Remove the spring form.
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Mix the butter, powdered sugar and cream cheese in a bowl to glaze with a fork.
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Divide the glaze with the convex side of a spoon over the carrot cake.
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Bon appétit! .
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Nutrition
475Calories
Sodium13% DV320mg
Fat38% DV25g
Protein12% DV6g
Carbs18% DV55g
Fiber8% DV2g
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