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Kaylene
Carrot cake with vanilla filling
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Ingredients
Directions
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Lightly inflate the spring form and dust it with flour (or breadcrumbs). Preheat the oven to 150 ° C. Pour the stirred raisins through some flour.
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Beat the eggs and sugar through the oil. Add flour and cinnamon and beat until smooth.
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Put the carrot, raisins and half of the chopped nuts through.
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Spoon the batter into the mold and fry the cake in the middle of the oven for about 50 minutes until golden brown and done. Allow the cake to cool.
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Mix the ingredients for the filling. Cut the cake once horizontally. Divide half of the filling over one pie half. Put the other pie half back on.
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Divide the rest of the filling over the cake and sprinkle the rest of the nuts on it.
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Nutrition
855Calories
Sodium0% DV0g
Fat80% DV52g
Protein22% DV11g
Carbs28% DV85g
Fiber0% DV0g
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