Sweet recipe - Ultra-moist carrot cake
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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 several years, with a generous dose of carrots and Nuts to give it a crunchy texture. Traditionally, a sweet topping is added, but here I find that the cake is already 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 10 cm cake tin. The dough should reach three-quarters of the way up the sides of the tin.
- Chef Julian
Portions | Preparation time |
6 | 60 min |
Ingredients
190 g | Flour |
135 g | White or brown sugar |
¾ tsp | Nutmeg powder |
1 tsp | Cinnamon powder |
6 g | Baking powder |
165 g (3 - 4) | Eggs, beaten |
140 g | Rapeseed oil |
270 g | Carrots, grated |
100 g | Nuts, crushed |
Instructions
Step 1/5
Preheat the 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, this will prevent lumps. Once the mixture is homogeneous, 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!