Carrot cake

Carrot cake
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180 g Dansukker Granulated Sugar or Dansukker Brown Sugar
140 g Dansukker Light Syrup
100 ml junket
2 eggs
260 g wheat flour
2 tsp baking powder
1/2 tsp salt
2 tsp Dansukker Vanilla Sugar
2 tsp cinnamon
350 g grated carrot
100 ml raisins (optional)
2 egg whites

Thoroughly mix granulated sugar, light syrup, junket, eggs, wheat flour, baking powder, salt, vanilla sugar, cinnamon, grated carrot, raisins. Whisk the egg whites until stiff and fold into the batter. Pour the batter into a small roasting pan lined with baking paper and bake the carrot cake at 175 °C for 1 hour.

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