14 Foot Boat Capacity

zucchini and carrot cake carrot cake

Ingredients 1 cake cover

4 eggs salt, pepper and nutmeg, to taste 1 pinch sugar

1 / 2 cup chopped walnuts
3 carrots grated zucchini in
2
pieces 150 g
cream 1 / 2 chopped onion Preparation

in a bowl Beat eggs lightly with seasonings. Incorporate nuts, grated carrots, zucchini, boiled and chopped, cream and onion cut into small pieces and fried. Distribute on a pan lined with dough and carry moderate oven for 45 minutes. Remove and serve hot or cold.