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Print Recipe
 Cake with Pumpkin, Carrots and Nuts Recipe
It's not a cupcake - it's bliss! Wonderful cake, very tasty, like everyone-who loves pumpkin and who does not like it, it is not the main thing, the taste of the products is chosen very correctly and it turns out a wonderful cake for tea.
Course Children's Food, Desserts, Holiday Food, Lunch Second Breakfast
Cuisine Polish
Cook Time 60 minutes
Servings
Ingredients
Course Children's Food, Desserts, Holiday Food, Lunch Second Breakfast
Cuisine Polish
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Let's begin. Separate the yolks from the whites. Beat butter and sugar (about 3 minutes). One by one to enter the yolks, beat until smooth. Add carrots, pumpkin, nuts, mix well. Sift flour, add baking powder to it. In the dough add the flour, knead.
    Let's begin. Separate the yolks from the whites. Beat butter and sugar (about 3 minutes). One by one to enter the yolks, beat until smooth. Add carrots, pumpkin, nuts, mix well. Sift flour, add baking powder to it. In the dough add the flour, knead.
  2. Whites (preferably cold) and beat until resistant peaks. Gently introduce them into the dough, mix gently.
    Whites (preferably cold) and beat until resistant peaks. Gently introduce them into the dough, mix gently.
  3. Form lay parchment paper and fill in the test.
    Form lay parchment paper and fill in the test.
  4. Bake in a preheated 180 degree oven for 1 hour. The time may vary depending on the size of your shape and features of the oven.
    Bake in a preheated 180 degree oven for 1 hour. The time may vary depending on the size of your shape and features of the oven.

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