Quick and Dreamy Carrot Cake
I had a surplus of carrots this week and my first inclination was to make a 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, poured it into a decorative cake tin, it took me ten minutes tops, and into the oven it went. The aroma was divine. This is a non-dairy cake so perfect if you keep 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 a major ingredient!
And just like that I had a delicious cake for dessert, with minimal effort and maximum flavor.
A 22 cm baking pan
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
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.