The original recipe is from TUIS GEBAK by Carolie de Koster but I’ve made my own adjustments throughout the years.
This is MY version of the original recipe.
200 g Sugar
250 ml sunflower oil
500 ml of grated carrots
170 g (350 ml ) cake flour
7 ml baking powder
1 ml salt (or too taste)
100 g of muesli, nuts, or seeds
15 – 20 ml of chinese spice
For The Topping
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