Fluffy carrot cake

by - 00:42

Fluffy carrot cake

For the dough:
180g flour
½ sachet baking powder
a pinch of salt
a dash of cinnamon
100ml milk
1 tsp vinegar
3 eggs
65g butter (melted)
75g sugar
75g brown sugar
120g carrots
35g ground walnuts

For the filling:
125g cream cheese
2 tbsp powdered sugar

Haha... I don’t know about you, but I am crazy about carrots. (I guess it’s a childhood thing – my Mom used to feed me carrot juice, while my Grandma would grow them in the garden and I would eat them raw)
So, yes... I use carrots in my bakes and desserts whenever I can. For this carrot cake...

Sieve the flour (you can also use whole-wheat), the baking powder, a pinch of salt, and a dash of cinnamon.
Separately, mix the milk (you can also use almond or pistachio milk) with the vinegar, the sugar, and the brown sugar.
Add the dry ingredients little by little into the wet mixture. Then, add the shredded (or chopped) carrots and the ground walnuts.
Add the carrots and the ground walnuts
Pour the batter into a round baking pan – buttered and floured – and bake it in the preheated oven, at 170°C, for 25-30 minutes. 
After the cake cools, cut it in half and spread the cream cheese (mixed with the powdered sugar) over it. Then, press the two halves together. Sandwich style. ;-)

It is an atypical carrot cake and I tested several versions until settling on this one. The interesting part? The earthy and fresh taste mix, with a fluffy and slightly juicy texture.
Perfect for spring and autumn!

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