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
| Portions | Preparation time |
| 6 | 60min. |
Ingredients
| 150g |
Flour
|
| 135g | Sugar (white or brown) |
| 3/4 tsp |
Nuts ground nutmeg
|
| 1 tsp | Cinnamon powder |
| 6g |
Baking powder
|
| 3-4 (165g) | Beaten eggs |
| 140g | Rapeseed oil |
| 270g | Carrots, grated |
| 100g | Nutscrushed |
Instructions
Step 1/5
Preheat your oven to 170°C.
Step 2/5
Pour the flour, sugar, spices and baking powder into the bowl of a mixer fitted with a paddle attachment.
Step 3/5
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.
Step 4/5
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.
Step 5/5
Turn out onto a wire rack and leave to cool before serving.
And there you go, telling us all about it!
Enjoy!