When the rainy days arrive, it's time for a comforting treat. And I've got just the cake for the job: a carrot cake that I've been making at home for years, with just the right amount of carrots and Nuts to give it a crunchy texture. Traditionally, a sweet topping is added. Not here, as I find it sufficiently moist and sweet.
I use a mixer for this recipe. If you don't have one, a bowl and whisk will do just fine. Use a 20 x 10cm cake tin. The dough should reach three-quarters of the way up the sides of the tin.
- Chef Julian
|135g||Sugar (white or brown)|
Nuts ground nutmeg
|1 tsp||Cinnamon powder|
|3-4 (165g)||Beaten eggs|
Preheat your oven to 170°C.
Pour the flour, sugar, spices and baking powder into the bowl of a mixer fitted with a paddle attachment.
Add the beaten eggs, then theRapeseed oil a little at a time, stirring constantly (as with pancake batter, to avoid lumps).
Once the mixture is smooth, add the grated carrots, then the Nuts crushed potatoes.
Pour the mixture into a lightly oiled and floured cake tin and bake for 45 minutes.
Check for doneness by pricking your cake with the tip of a knife; it should come out clean.
Turn out onto a wire rack and leave to cool before serving.
And there you go, telling us all about it!