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Carrot cake is quite easy to make. It's light, butter-free, and nutritious thanks to the walnuts. It's a great recipe for feeding guests, and it's also perfect for taking on a picnic.
Its mild taste complements well with light teas such as Ti Guanyin, Long Jing, Georgian green, white and yellow teas.
You will need
- Carrots - 400 g
- Vegetable oil - 110 g
- Eggs - 3
- Sugar - 130 g
- Flour - 270 g
- Walnuts - 75 g
- Lemon - 1
- Baking powder - 1.5 tsp
- Baking soda - 0.5 tsp
- Ground cinnamon - 1 tsp
- Ground ginger - 1 tsp
- Nutmeg - 1 pinch
- Salt - 1 pinch
- Powdered sugar - 1 tbsp
How to cook
Grease a pan for a carrot cake with butter. Preheat oven to 170 degrees Celsius.
Peel the carrots and grate them on a fine grater.
Wash the lemon and finely grate the zest, removing only the yellow part. Squeeze 5 tablespoons of juice from the remaining lemon. Mix with the grated carrots.
Chop the walnuts with a knife.
Mix 3 eggs and sugar in a bowl and beat with a mixer for 7 minutes until you get a thick mousse.
Add sifted flour and spices to this mixture and stir.
Add oil, carrots and nuts there...
...and mix again.
Place in a baking dish and bake in the oven for 50 minutes at 170 degrees.
Poke the pie with a toothpick to check for doneness. Let it cool, transfer it to a plate, and sprinkle with powdered sugar.
If you want to make carrot cake sweeter, you can top the pieces of cake with whipped cream.
Bon up!