Carrot cake (lean)

Carrot cake (lean)

Ingredients

• Flour - 150 g
• Odorless vegetable oil - 8 tbsp. l.
• Sugar - 1 cup
• Fruit juice (I have peach) - 1 cup
• Walnuts - 150 g
• Carrots - 150 g (peeled)
• Baking powder - 1 teaspoon
• (you can replace 1/2 teaspoon of baking soda slaked with lemon juice or apple cider vinegar)
• Vanilla - 1 sachet
• Salt - 1 small pinch

Directions

1. Roast the nuts in the oven.
2. Mix sugar with butter.
3. Pour juice mixture over.
4. Grate carrots on a fine grater. I use a Korean carrot grater.
5. Grind nuts in a blender not very finely so that large pieces come across in baking. Don't forget to set aside a few nuts for decoration))
6. Add ground nuts to the mixture, mix.
7. Mix flour with baking powder and vanilla. Add to mixture and mix well.
8. Pour the dough into a mold and bake the carrot cake in a preheated oven. I baked at 200 degrees for 40 minutes, but all ovens are different.
9. Cool the finished carrot cake - first in the form.
10. And then on the grid.
11. Decorate the finished carrot cake as you wish and taste.
12. You can cut the crust in half. Those who do not fast can smear the cakes with cream cheese whipped with powdered sugar.
13. You can just sprinkle the cake with powdered sugar and not bother :)
14. I made applesauce with a little pectin.
15. Carrot cake is ready.