Summary

Ingredients

• 60 g mararine, vean
• 140 g raw cane suar
• 1 teaspoon cinnamon
• 1 pinch (s) vanilla
• 250 g applesauce
• 300 g carrot (s), rated
• 1 port. Lemon (s), organic, juice and grated zest
• 80 g corn starch
• 1 tablespoon tartar baking powder
• 200 g almond (s), round
• 1 pinch (s) salt

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Instructions

1. Mix the margarine, cane sugar, cinnamon and vanilla, then add the applesauce, carrots, lemon juice and zest and mix everything well. Then stir in cornstarch, baking powder, salt and almonds.
2. Put the mixture in a cake tin (box or springform pan) and bake at 180 ° C top / bottom heat for 60 minutes.
3. Let the cake cool down, if you want, you can coat it with a lemon sugar icing.