Mango/carrot cake…. #Baking for kids..
Mango/carrot cake…. #Baking for kids..

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, mango/carrot cake…. #baking for kids… It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

In a medium bowl combine flour, baking powder, salt, and nutmeg; set aside. Gradually add granulated sugar; beat until combined. Add eggs, one at a time, beating well after each addition. In a medium bowl combine flour, baking powder, salt, and nutmeg; set aside.

Mango/carrot cake…. #Baking for kids.. is one of the most popular of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Mango/carrot cake…. #Baking for kids.. is something which I have loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have mango/carrot cake…. #baking for kids.. using 7 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Mango/carrot cake…. #Baking for kids..:
  1. Take 1 and a half all purpose flour
  2. Make ready 200 g prestige margarine or any available
  3. Get 1 mango
  4. Take 4 carrots
  5. Make ready 50 g sugar
  6. Get 1 and half spoon baking powder
  7. Take 1 spoon vanilla essence

In a bowl, mix together the flour, baking powder, sugar, ground corriander, spice, sultanas, and diced mangoes. Add the grated carrots and stir well. Carrot cake has gone on a tropical vacation and it may never want to come back. The pineapple renders the cake deliciously moist, the walnuts add a nice crunch, and the mango juice adds an unexpected tangy twist.

Steps to make Mango/carrot cake…. #Baking for kids..:
  1. Sieve flour and set aside.
  2. Mix margarine with sugar.Use a fork to stir til sugar dissolves.
  3. Peel the mango and carrots then blend until you get a smooth mixture.
  4. Add baking powder and flour to the sugar/margarine mixture and stir.
  5. Add the smooth mango/carrot mixture and vanilla essence then stir till the paste is consistent.
  6. Oil the sufuria with melted margarine then add the paste.
  7. Take another big sufuria and place 3stones in it. Then place the sufuria with paste to rest on the stones. Cover with a lid and place on the jiko to bake for 45 to 60mins. When the sweet aroma is out empty the jiko and add burning charcoal on the lid so that the top part can cook.
  8. When ready let it cool and serve with milk.
  9. Ready to serve and ENJOY!

Carrot cake has gone on a tropical vacation and it may never want to come back. The pineapple renders the cake deliciously moist, the walnuts add a nice crunch, and the mango juice adds an unexpected tangy twist. You can, of course, make a more traditional cream cheese frosting (or substitute regular butter and milk in place of the dairy-free. Sit the tin on a baking sheet and set aside. Place the oil, sugar, golden syrup and eggs in a large bowl or electric mixer and beat briefly to combine.

So that’s going to wrap it up for this exceptional food mango/carrot cake…. #baking for kids.. recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!