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Print this Recipe    Carrot 35

Carrot Cake

350 g (12.4 oz.) flour
1 tsp baking powder

300 g (10.6 oz) sugar or brown sugar
2 tsp cinnamon
3/4 tsp cardamom
2 pinch ground cloves
1 pinch of salt

250 g (8.8 oz) finely grated carrots
zest and juice of 1 lemon
250 g (8.8 oz) ground almonds

4 eggs, beaten
200 g (7 oz) melted and cooled margarine

Sift together flour and baking powder. Add sugar, cinnamon,
cardamom, cloves and salt all to the flour/baking powder mix. Add
carrots, lemon juice, zest and almonds.

Add eggs and margarine to the rest of the preparation. Stir with
a wooden spatula until smooth. Pour into a loaf pan, whose sides
and bottom were previously buttered.

Cook for about 65 min. on the lowest rack of the oven, preheated
at 180 Celsius (350 F).

After 50 minutes, you can "plant" little marzipan carrots in a row
on the top of the cake.

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