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Carrot Cake

Ingredients:
1 water glass of corn oil
Juice of an orange
Orange peels
3 tea cups of grated carrots
1 tea cup of raisins
1 tea cup of smashed walnuts
2 water glasses of sugar
Juice of ½ lemon
½ coffee cup of brandy
2 teaspoons of cinnamon cloves
Rising flour as much as necessary (about 5 tea cups)

Instructions:
Mix all the ingredients and bake the cake in 180 degrees for an hour.

Click here for the book of Father Epiphanios \'\'The cuisine of holy Mount Athos\'\'.

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