Carrot cake is the perfect treat to sweeten up those long autumn evenings. The recipe is very simple, and even a beginner baker can successfully make it. It turns out soft, moist, and with a hint of spice, while the nuts add a pleasant crunch despite its delicate fluffiness. Take out your recipe notebook and write this one down - you'll definitely be coming back to it often.
Carrot Cake: Autumn Indulgence Ingredients:
- Approx. 300 g peeled carrots,
- 180 g sugar,
- 1 tablespoon vanilla sugar,
- 5 large eggs,
- Approx. half a cup of oil,
- 300 g all-purpose flour,
- A handful of chopped hazelnuts,
- 1 tablespoon grated ginger,
- 1 teaspoon cinnamon,
- A pinch of salt,
- White chocolate glaze or icing.
Carrot Cake with Nuts and Ginger - Method:
- Take the eggs out of the fridge in advance so they reach room temperature. Peel and grate the carrots using the fine side of the grater, then squeeze out the excess juice and place the carrots in a bowl.
- In a larger bowl, crack the eggs. Add both sugars and beat the mixture on high speed with a mixer until light and creamy.
- Using a whisk, stir in the cinnamon, finely chopped nuts, grated ginger, baking powder, and oil.
- Once the ingredients are combined, gradually add the flour while continuing to mix. Don’t overmix -the ingredients should just come together.
- Add the grated carrots and stir again. Prepare a baking pan by lining it with parchment paper, then pour in the batter and smooth the top.
- Preheat the oven to 180°C (350°F). Bake for approximately 40 minutes or until a toothpick inserted into the center comes out clean. Once baked, decorate the cake with white chocolate glaze, icing, or simply dust it with powdered sugar.
Enjoy making and eating this delightful carrot cake!
