The perfect cake for any occasion,... breakfast, dessert or afternoon tea... am I, right? :)
I have here my favourite carrot cake recipe, the one I use at work, and it's definitely a must to try. On top of that, it's easy, fast and very tasty.
Thank you to the doctora Gaia Poggi, we prepare the nutrional value of this cake. You can find it at the end of the post.
Shopping list:
200 gr vegetable oil
110 gr sugar
75gr demerara
200gr grated carrots
120gr sultanas
210gr flour
10gr baking powder
4gr bicarbonate of soda
4gr cinnamon
180gr eggs
Step by step:
The first step is to mix the sugar, the demerara and the white, together with the eggs, and after the vegetable oil. When everything is well mixed we can add the dry ingredients.
Flour, bicarbonate, cinnamon and the baking powder. We keep mixing until everything is homogenous.
And last step but not least, the carrots and the sultanas.
PERSONALIZE: If you like nuts, don't doubt to change the sultanas for some walnuts.
And we are ready to bake. Get your tray ready. TIP: to make sure that will not stick, add butter and flour on the bottom of your tray and on tup some parchment paper.
Extra TIP: Don't put more than 3/4 of your mix on the tray, as it's a mix that will grow quite a lot.
Preheat your oven at 160ºC and baked for 1 hour and enjoy with some cream or icing sugar.
Still, have questions?
Check out the video:
- Nutritional value for this carrot cake thanks to Gaia Poggi, go and say hi on her Facebook or Instagram.
Want some more inspiration? Follow my Instagram and don't forget to share your pictures and questions. :)
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