INGREDIENTS
2
260 gm carrots
1
Egg
2
Egg yolks
1 tbsp
Lemon juice
30 g
Brown sugar
260 g
Castor sugar
1 1/4 tsp
Cinnamon, ground
1/4 tsp
Nutmeg
515 g
Plain flour
7 g
Yeast, dried
80 g
Butter
250 g
Cream cheese
70 milliliters
Milk
2 tbsp
Pouring cream