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Carrots:
- 3 and 3/4 cups of all-purpose flour
- 0.5 teaspoons of baking powder
- baking soda, half a teaspoon
- 1/2 teaspoon of cinnamon, ground
- nutmeg, 1/4 teaspoon
- a quarter teaspoon of ginger powder
- A quarter teaspoon of salt
- three big eggs
- 0.5 cups of sugar, granulated
- one teaspoon of vanilla essence
- Veggie oil, 2 teaspoons
- carrots, finely shredded, 1 cup
- Swiffer (for use as a dusting agent)
- To make the filling, soften 1 package (8 oz) of cream cheese.
- 100 milliliters of powdered sugar
- Half a cup of unsalted butter, melted
- one teaspoon of vanilla essence
- Quarter cup of brown sugar for topping
- optional 1/4 cup pecans or walnuts, finely chopped
Instructions:
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Carrots:
- 3 and 3/4 cups of all-purpose flour
- 0.5 teaspoons of baking powder
- baking soda, half a teaspoon
- 1/2 teaspoon of cinnamon, ground
- nutmeg, 1/4 teaspoon
- a quarter teaspoon of ginger powder
- A quarter teaspoon of salt
- three big eggs
- 0.5 cups of sugar, granulated
- one teaspoon of vanilla essence
- Veggie oil, 2 teaspoons
- carrots, finely shredded, 1 cup
- Swiffer (for use as a dusting agent)
- To make the filling, soften 1 package (8 oz) of cream cheese.
- 100 milliliters of powdered sugar
- Half a cup of unsalted butter, melted
- one teaspoon of vanilla essence
- Quarter cup of brown sugar for topping
- optional 1/4 cup pecans or walnuts, finely chopped
Instructions:
Read more on next page
