{"id":58,"date":"2011-04-25T13:00:00","date_gmt":"2011-04-25T13:00:00","guid":{"rendered":"http:\/\/ingeborgskokebok.no\/?p=58"},"modified":"2012-07-01T14:15:39","modified_gmt":"2012-07-01T14:15:39","slug":"gulrotkake","status":"publish","type":"post","link":"https:\/\/ingeborgskokebok.no\/?p=58","title":{"rendered":"Gulrotkake"},"content":{"rendered":"<p><span class=\"Apple-style-span\">Gulrotkake kommer man ikke utenom. Men da jeg lanserte denne for min kakeelskende far p\u00e5 begynnelsen av 80-tallet var skepsisen stor. Det har g\u00e5tt over&#8230;<\/span><\/p>\n<div><span class=\"Apple-style-span\"><\/span><\/p>\n<div style=\"text-align: center;\"><span class=\"Apple-style-span\">4 egg<\/span><\/div>\n<div style=\"text-align: center;\"><span class=\"Apple-style-span\">3 dl sukker<\/span><\/div>\n<div style=\"text-align: center;\"><span class=\"Apple-style-span\">1.5 dl. solsikke- el rapsolje<\/span><\/div>\n<div style=\"text-align: center;\"><span class=\"Apple-style-span\">10-12 hakkede t\u00f8rkede aprikoser<\/span><\/div>\n<div style=\"text-align: center;\"><span class=\"Apple-style-span\"><\/span><span class=\"Apple-style-span\"  style=\" ;font-family:verdana;\">5-6 dl revet gulrot (noe grovt og noe fint revet)<\/span><\/div>\n<div style=\"text-align: center;\"><span class=\"Apple-style-span\">3 dl. mel<\/span><\/div>\n<div style=\"text-align: center;\"><span class=\"Apple-style-span\"  style=\" ;font-family:verdana;\">1 ts salt<\/span><\/div>\n<div style=\"text-align: center;\"><span class=\"Apple-style-span\">1 ts. vaniljesukker (helst hjemmelaget)<\/span><\/div>\n<div style=\"text-align: center;\"><span class=\"Apple-style-span\"  style=\" ;font-family:verdana;\">2 ts natron<\/span><\/div>\n<div style=\"text-align: center;\"><span class=\"Apple-style-span\">2 ts kanel <\/span><\/div>\n<div style=\"text-align: center;\"><span class=\"Apple-style-span\"><br \/><\/span><\/div>\n<div style=\"text-align: center;\"><span class=\"Apple-style-span\"  style=\" ;font-family:verdana;\">Bland alt det t\u00f8rre. Pisk sukker og egg til luftig eggedosis, tilsett oljen, gulr\u00f8tter og aprikos og r\u00f8r forsiktig inn det t\u00f8rre. Hell i smurt kakeform og stek p\u00e5 200 grader i 15-25 min. Avkj\u00f8l.<\/span><\/div>\n<div style=\"text-align: center;\"><span class=\"Apple-style-span\"><br \/><\/span><\/div>\n<div style=\"text-align: center;\"><span class=\"Apple-style-span\">Glasur:<\/span><\/div>\n<div style=\"text-align: center;\"><span class=\"Apple-style-span\">1 pakke Philadelphia original<\/span><\/div>\n<div style=\"text-align: center;\"><span class=\"Apple-style-span\">60 g mykt sm\u00f8r<\/span><\/div>\n<div style=\"text-align: center;\"><span class=\"Apple-style-span\">1 ts vaniljesukker<\/span><\/div>\n<div style=\"text-align: center;\"><span class=\"Apple-style-span\">Ca. 150 g melis<\/span><\/div>\n<div style=\"text-align: center;\"><span class=\"Apple-style-span\">R\u00f8r alt godt sammen til en smidig glasur og sm\u00f8r over kaken. Pynt med f.x. sitronmelisse. <\/span><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Gulrotkake kommer man ikke utenom. Men da jeg lanserte denne for min kakeelskende far p\u00e5 begynnelsen av 80-tallet var skepsisen stor. Det har g\u00e5tt over&#8230; 4 egg 3&#8230; <a href=\"https:\/\/ingeborgskokebok.no\/?p=58\">Read More &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[15],"tags":[34],"class_list":["post-58","post","type-post","status-publish","format-standard","hentry","category-kake","tag-gulrotkake"],"_links":{"self":[{"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=\/wp\/v2\/posts\/58","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=58"}],"version-history":[{"count":1,"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=\/wp\/v2\/posts\/58\/revisions"}],"predecessor-version":[{"id":411,"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=\/wp\/v2\/posts\/58\/revisions\/411"}],"wp:attachment":[{"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=58"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=58"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=58"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}