COOKS ESSENTIALS ELECTRIC MANDOLINE, Инструкция по эксплуатации и рецепты

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20 ∙ recipes
DIRECTIONS
Preheat oven to 350°F and thoroughly grease a 9” x 13” pan. Shred the carrots with the
Shredder Disk. In a large bowl, mix together the oil, sugars, eggs, spices, vinegar, orange
rind, and baking soda & powder. Add both types of flour and whisk until well-combined.
Finally, mix in the carrots and raisins. The batter will be thick. Pour into the prepared pan
and bake for 50-60 minutes or until a toothpick inserted into the cake’s center comes out
clean.
Allow the cake to cool for about 30 minutes. While the cake sits, combine the Greek
yogurt, powdered sugar, and vanilla extract in a mixing bowl and whisk well. If the
frosting is too thin, you can add more powdered sugar to thicken it. Place cake on a
cake plate and frost. If you do not want to use frosting, you can dust the cake with a little
powdered sugar.
Carrot Cake with Greek Yogurt Frosting
INGREDIENTS
1 cup whole wheat flour
1½ cups flour
½ tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1 cup sugar
½ cup brown sugar
1 tbsp vinegar
grated rind of 1 orange
1 cup vegetable oil
4 eggs
6 medium, raw carrots
1 cup raisins
Greek Yogurt
Frosting
1 cup (6 oz.) Greek yogurt
½ cup powdered sugar
1 tsp vanilla extract