Carrot Cake

Name: Carrot Cake
Total time: 50 min
Yield: 1 g
Ingredients: 100 g Sugar; 2 pcs Eggs; 100 g Butter; 220 g Carrot; 200 g Wheat flour; 10 g Baking powder; 1 tsp Cinnamon; 80 g Cranberries, dried, sweetened (Includes foods for USDA's Food Distribution Program); 80 g Walnuts; Butter for greasing the baking dish; dusting flour; parchment paper

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A fragrant and moist carrot cake with dried cranberries and walnuts, perfect for tea time.

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Method

Melt the butter.

Grate the carrots on a fine grater (this is about 1 large carrot).

Chop the nuts and toast them in a skillet for 2-3 minutes.

Grease the baking pan with butter and lightly dust with flour (or use parchment paper if preferred).

Bake for 50 minutes at 180 degrees.

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Carrot Cake

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