Carrot cake

1 kg flour
some flour to choose? we'll show

200 g sugar

200 g margarine

50 g yeast

5 eggs

3 carrots

2 egg whites

1 glass milk

1 glass water

8 Art. l. powdered sugar

? h. l. ground nutmeg

Salt (to taste)

Cut the carrot slices and pour a glass of water, add 1 tablespoon margarine and simmered until tender.

Wipe carrots through a sieve, combine with warm milk, the remaining margarine, sugar, 4 eggs, salt and nutmeg. Beat with a mixer until smooth.

Pour the yeast with warm milk, add sugar and leave for an hour, to connect with the creamed mixture, flour. Knead the dough, leave it in a warm place to ferment for 1.5-2 hours.

Lubricate the form of butter, cover the bottom with parchment, sprinkle the sides with flour.

Fill dough forms a third and leave in a warm place, covered with a towel.

Wait until the dough has risen to? mold height, the top of the dough to grease the egg.

Bake for 50-60 minutes at 200 degrees, in the form of cooled, remove the cake.

To prepare the glaze whisk the egg whites with the sugar until foamy, pour over cake.

Before serving, decorate the cake with nuts, colored sprinkles and candied fruits.

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