Carrot cake


(1-2 pers.)
70g flour
70g sugar
1 egg
80g of shredded carrot
25g of nuts
50g of butter
1 tsp of baking soda
1/2 tsp of cinnamon powder.

Optional
50g of chocolate
almond paste

Mix the egg, the sugar and the cinnamon.
Melt gently the butter, and add it with the shredded carrots to the mixture.
Gently stir in the flour, the yeast. Finally add the nuts cut in pieces.
Pour the mixture into a pan, or muffin pan set.
Put in a preheated oven at 200 degrees for 30 minutes (muffin size, 40 for a little cake of 14cm of diameter).
Let the muffin cool down.

Optional
Melt some chocolate (I use 50g usually) and now comes the artistic part: the frosting…Do your best! Mines look like a four years old did it! And then, stick some tiny little flowers (I use cut-outs) in almond paste.

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