A moist, warmly spiced homemade cake made with grated carrots, walnuts, and cinnamon. Naturally sweet from the carrots, it stays fresh for days and pairs well with afternoon tea or after breakfast.
Beat the eggs and sugar until pale and foamy. Add the cooking oil and continue mixing.
Add the finely grated carrots and coarsely chopped walnuts to the mixture and fold with a spatula.
Sift in the flour, cinnamon, and baking powder, then mix just until combined. Do not overmix; mixing too long after adding the flour can make the cake tough.
Pour the batter into a greased cake pan. Bake in an oven preheated to 170°C / 340°F for about 40 minutes, until a toothpick inserted in the center comes out clean.
Let the cake rest in the pan for 15 minutes, then remove it. Once completely cool, dust with powdered sugar and slice.
Finely grate the carrots so they soften into the cake and release their moisture into the batter. Contains gluten (flour), eggs, and tree nuts (walnuts). Let the cake cool completely before slicing; its flavor deepens if left to rest for 1 day.
Ölçüleri gram cinsinden verseniz daha net olur, bardak ölçüsü bende farklı çıktı.
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