Stovetop carrot bread/cake. A lifesaver.
Ingredients
2 extra large (4 America-sized) carrots
1 pound flour (you’re gonna have to do the conversión on this. Sorry!)
1-2 tsp cinnamon (al gusto)
4 eggs
2 ½ cups of sugar (or less if you like to be a healthy, non-diabetic human)
½ tsp salt
1 ½ cups vegetable oil
Butter to grease the pan/pot if you’re using the stovetop
1 ½ teaspoons baking powder
Grease and flour two pans (or pots for stovetop). Make sure the pots have lids if you’re planning to do stovetop. Mix all the carrots, sugar, salt, baking powder and the remaining flour in a large bowl. Add the eggs, oil and cinnamon. Put half the mixture in each pot/pan.
If baking, bake at 375 F about 45 minutes or until done. If stove top pseudo-baking, cook over a very low fire for 45 minutes or until done.
Ingredients
2 extra large (4 America-sized) carrots
1 pound flour (you’re gonna have to do the conversión on this. Sorry!)
1-2 tsp cinnamon (al gusto)
4 eggs
2 ½ cups of sugar (or less if you like to be a healthy, non-diabetic human)
½ tsp salt
1 ½ cups vegetable oil
Butter to grease the pan/pot if you’re using the stovetop
1 ½ teaspoons baking powder
Grease and flour two pans (or pots for stovetop). Make sure the pots have lids if you’re planning to do stovetop. Mix all the carrots, sugar, salt, baking powder and the remaining flour in a large bowl. Add the eggs, oil and cinnamon. Put half the mixture in each pot/pan.
If baking, bake at 375 F about 45 minutes or until done. If stove top pseudo-baking, cook over a very low fire for 45 minutes or until done.
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