Sweet recipe - Ultra-moist carrot cake

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

 

Outdoor Carrot Cake  

 

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!

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