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ITALIAN CARROT CAKE

THIS CARROT CAKE IS VERY DIFFERENT
THEN THE AMERICAN CARROT CAKE

INGREDIENTS

DIFFICULTY: LOW          PREP. TIME: 10 MIN          COOKING TIME: 45 MIN          SERVINGS:10          COST: LOW
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3 MEDIUM CARROTS (9+1/2 OZ.) CLEANED AND CUT

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2/3 CUP VEGETABLE OIL

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3 EGGS

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1 CUP + 2 TBSPOONS GRANULATED SUGAR

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1 ORANGE PEEL, GRATED

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1+3/4 CUPS ALL PURPOSE FLOUR

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1 TBSPOON BAKING POWDER

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BUTTER FOR PAN

RECIPE

HEAT OVEN AT 350°F
START TO HEAT THE OVEN. CHOP THE CARROTS VERY FINE WITH AN ELECTRIC BLENDER, ADD THE OIL AND KEEP ON BLENDING UNTIL YOU HAVE A CREAM, SET A SIDE. IN A LARGE BOWL, MIX THE EGGS WITH THE SUGAR, ADD THE ORANGE PEEL AND THE CARROT MIX. KEEP ON MIXING. ADD THE FLOUR AND THE BAKING POWDER, KEEP ON MIXING. BUTTER A TUBE PAN, POUR THE BATTER IN THE PAN AND PLACE IN THE PRE-HEATED OVEN FOR ABOUT 35-45 MINUTES OR UNTIL COOKED. CHECK BY INSERTING A TOOTHPICK, IT SHOULD COME OUT CLEAN. SPRINKLE WITH POWDERED SUGAR AND SERVE. 
italian,carrot,cake
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  • recipes
    • NEWS
    • Appetizers
    • First courses
    • Main courses
    • Side dishes
    • Desserts
    • Pizza recipes
    • Christmas recipes
    • Easter Recipes
    • Carnival recipes
  • About
  • Blog
  • VIDEO RECIPES