| This recipe is liked by 0 person(s). |
Carrot Cake Yield: 1 Servings
Nb persons: 9
Yield: 1
Preparation time:
Total time:
Source:
| 460 Gr | Carrots |
| 280 Gr | AP. Flour |
| 150 Gr | Brown Sugar |
| 200 Gr | Sugar |
| 10 Gr | Baking Soda |
| 2 Teaspoon | Cinnamon |
| 200 Gr | Walnut Oil |
| 3 | Eggs |
| 1 | Vanilla Bean |
| 150 Gr | Pistachios |
| 80 Gr | Coconut |
| 150 Gr | Crushed Pineapple |
| 2 Gr | Salt |
| 1/2 Teaspoon | Nutmeg |
| 1 Teaspoon | Coriander |
| 1 Teaspoon | Cardamom |
weigh out to 190 for each mini loaf. Bake ar 325 until done.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.