carrot pie
1 large cup of sugar with a similar cup of oil (preferably rapeseed oil) in a bowl stir vigorously. Add four eggs (size M) one after the other and stir. Two large cups of flour (optionally 1 1/2
Cups of flour and 1/2 cup of potato flour), then stir in a little cinnamon powder, 1 packet of baking powder and 1 packet of vanilla sugar. Finish with three large cups of grated carrots. Stir again vigorously. Let the dough rest a bit.
Then the dough
- Fill either in a greased or pan-fried springform pan (diameter 26 cm) and bake on a medium rail in a preheated oven at 175 ° C (top and bottom heat) for approx. 45 min.
- or divide and place one half in a greased springform pan (about 20 cm in diameter) which has also been greased and baked in a preheated oven at 175 ° C / (top and bottom heat) for about 25-30 minutes.
- Fill the other half of the dough with a tablespoon in paper cups and place them in a muffin baking tin. Bake muffins for about 20 minutes, temperature as above.
(Each make a stick sample!). If necessary, cover with aluminum foil.
After baking, allow the cake or muffins to cool slightly. Put 1/2 packet of powdered sugar in a small bowl, mix with a few drops of water or lemon juice and spread on the warm cake. Decorate muffins as well or sprinkle with chocolate sprinkles or colorful sprinkles, chocolate pieces or similar.
The baking times can vary a bit, I always do the Garprobe with wooden sticks.
