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Carrot Cake (with walnuts)

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Lily
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Carrot Cake

Ingredients:
4 Large Eggs (weighs 59 - 62 grams each with shells)
180 grams Bastard Sugar/ Light Brown Sugar
180 grams/ ml. Vegetable Oil
180 grams Plain Flour/ All Purpose Flour
2 tsp. Baking Powder
1 tsp. Cinnamon Powder
1/2 tsp. Sait
200 grams Grated Carrots
80 grams Ground Walnuts

Toppings:
200 grams Powdered Sugar/ Icing Sugar
35 grams Butter
35 grams Cream Cheese
Ground Pistachio nuts for decoration

Pan Size: 20 cm

Baking Temperature: 170°C
Baking Time: 50 - 55 minutes

Baking time may vary depending on the accuracy and the type of oven you are using.

Category
Food
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