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Quick and Dreamy Carrot Cake
One of the reasons I love making carrot cake is because it’s so quick and easy, you don’t even need a mixer for it.
I added cinnamon, nuts, and a lot of carrot and poured it into a decorative cake tin. It took me 10
minutes tops, and into the oven it went. The aroma was divine. This is a dairy-free cake so it’s perfect for you if you eat Kosher or don’t consume dairy.
And the best part is that the carrots make the cake super moist without overpowering the flavor. You could probably get away without mentioning that carrots are the major ingredient!
And just like that I had a delicious cake for dessert, with minimal effort and maximum flavor.
A 22 cm baking pan
Ingredients:
4 large eggs
200 grams sugar (1 cup)
2 tsp vanilla extract
150 ml oil (a little under 3/4 cup)
4 large carrots (2 cups grated carrot)
100 grams chopped walnuts/pecans (1 cup)
210 grams flour (1.5 cups)
1.5 tsp baking powder
1 tsp cinnamon
Preparation:
1. Coarsely grate the carrots.
2. Beat the eggs and the sugar together for a few seconds, then add the vanilla extract and oil and beat together for a few more seconds. Then add the carrot, cinnamon, nuts, flour, and baking powder and mix with a spoon until well combined.
3. Preheat an oven to 180°C. Grease the baking pan and pour the batter in an even layer. Bake for around 45 minutes.
