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.
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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.
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