Lenten carrot-orange cake.
This carrot-orange cake, made without eggs or animal fats, is delicious and aromatic, with a slightly moist, even juicy, texture. You can substitute pumpkin for the carrots if desired.
Ingredients:
100 g grated carrots,
2 oranges,
100 g sugar,
50 g honey,
100 ml refined vegetable oil,
10 g baking powder,
300 g flour,
salt,
vanillin, spices to taste.