How to use carrot flour for cakes
 
Carrot cake
Ingredients: 5 eggs, 250g sugar, 150g corn oil, 150g milk, 200g wheat flour, 100g carrot flour, 16g yeast for cakes, 0.50g vanilla, 1 lemon peel grated.

Preparation: separate the egg white and beat until stiff; mix and add all ingredients.

Cooking time: 45 minutes at 180°C

 
Carrot Cookies (dose for 1 kgs of product)
Ingredients: 150g carrot flour, 350g wheat flour, 200g sugar, 150g milk, 150g corn oil, 2 eggs, 1 yolk, 0.5 vanilla, 1 lemon peel grated, 1 teaspoon dose honey, yeast for cakes.
Preparation: beat eggs with sugar, add all ingredients and well mix to a smooth paste.
Cooking time: 15 minutes at 180°C

P.S. Coeliac people MUST NOT use wheat flour but gluten free flour to mix with carrot flour.
 

back| home | close