A moist and spiced homemade cake made with grated carrot, walnuts and cinnamon. Thanks to the carrot's natural sweetness, this cake stays fresh for a long time and is perfect for afternoon tea or after breakfast.
Whisk the eggs and sugar until pale and foamy. Add the vegetable oil and keep mixing.
Add the finely grated carrot and coarsely chopped walnuts to the mixture and fold in with a spatula.
Sift in the flour, cinnamon, and baking powder and mix into a homogeneous batter without overmixing. Caution: overmixing after adding the flour will make the cake dense.
Pour the batter into a greased cake pan. Bake in an oven preheated to 170 degrees for about forty minutes, until a toothpick test comes out clean.
Let the cake rest in the pan for fifteen minutes before removing it; once fully cooled, dust with powdered sugar and slice.
Grate the carrot finely so it melts into the cake and adds moisture to the batter. Contains gluten (flour), egg, and tree nuts (walnuts). Slice the cake only after it has cooled completely; the flavor settles in even more if it sits for a day.
After grating the carrot, don't squeeze out its liquid; that liquid keeps the cake moist. If you chop the walnuts coarsely, you'll get noticeable crunch in every slice.
Admin DadaGastro · verified in test kitchenÖlçüleri gram cinsinden verseniz daha net olur, bardak ölçüsü bende farklı çıktı.
Uzun zamandır aradığım tarif tam buymuş.
Dondurucuda saklanabilir mi, yoksa taze mi tüketilmeli?
Merhaba, evet fırın yerine tencerede de yapabilirsiniz, ateşi kısık tutmanız yeterli.
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