Best ever carrot cake homemade carrot cake

Best ever homemade carrot cake

INGREDIENTS FOR 30 PIECES 500 g carrots 400 ml whole milk 170 g sugar 3 tablespoons soft butter 50 g finely chopped pistachio nuts 50 g coconut flakes 50 g ground almonds 50 g ground hazelnuts 3 tablespoons raisins 1 teaspoon ground cardamom carrot cake

Carrot cake HOW IT’S GEMAC HT Peel the carrots and grate finely. Cook milk with the carrots over a medium heat for about 30 minutes, stirring constantly, until the mixture thickens.

Best ever homemade cake

Add sugar and let the carrot mixture simmer for another 15 minutes. Mix in the butter; Let simmer for another 10 minutes.

Remove 1 tablespoon each of pistachios and desiccated coconut; remove. Stir the remaining pistachios and desiccated coconut, almonds, hazelnuts, raisins and cardamom into the carrot mixture. Let simmer for about 5 minutes.

Line a form about 20×20 cm I with baking paper. Fill in the carrot mixture about 2 cm high.

Sprinkle with the pistachios and coconut chips that were set aside. Place in the refrigerator for about 2 hours.

Cut the carrot cake into pieces and serve with a cup of tea.

EXTRA TIP Those who cannot tolerate cow’s milk can simply use coconut milk instead. The butter can be replaced with a milk fat-free spread.


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