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Carrot cake


  • Flour : 375 gr

  • Egg : 3 pcs

  • Oil : 75 gr

  • Sugar : 115 gr

  • Baking powder : 1.2 tablespoon

  • Baking soda : 1 teaspoon

  • Badr carrot jam : 300 gr

  • Syruop of jam : 280 gr

  • Crushed walnuts : 100 gr

  • Vanilla and cardamom : 1.2 teaspoon

  • Salt : 1.2 teaspoon

Turn on the oven at 180 degrees. Beat the eggs well with a mixer to increase the volume. Add sugar little by little and mix well. Add cardamom and vanilla, then pour the oil in order and stir for a while, then add the nectar and stir again to mix. Sift flour, baking powder, baking soda and salt 3 times and mix gently with the help of a whisk in a circular motion. Add the walnuts and mix a little. Grease the special dish with flour and flour and pour the ingredients into the dish and place it on the middle floor. About 50 minutes later your cake is ready. Of course, after about 30 minutes and when the cake is completely puffed, you can make sure that the cake is cooked by dipping a toothpick into the cake tissue; If the ingredients do not stick to the teeth, it means that your cake is fully baked.

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