Carrot Cake

A moist, homestyle cake packed with grated carrot, walnuts and warm cinnamon. Served in slices with tea or coffee.

Ingredients

• 300 g white flour
• 220 g sugar
• 200 g (4) eggs
• 150 g sunflower oil
• 300 g carrot
• 60 g walnuts
• 5 g (2 tsp) cinnamon
• 10 g (2 tsp) baking powder

Instructions

1. 1

   Preheat the oven to 175 °C; grease a 24 cm cake pan with a few drops of the sunflower oil and dust it with flour.

2. 2

   Peel and finely grate the carrots; roughly chop the walnuts.

3. 3

   Beat the eggs and sugar with a mixer for 5 minutes until pale and foamy. Add the remaining sunflower oil and beat 1 more minute.

4. 4

   Sift in the flour, cinnamon and baking powder and fold gently with a spatula.

5. 5

   Fold in the grated carrot and walnuts and pour the batter into the pan.

6. 6

   Bake at 175 °C for 40-45 minutes, until a toothpick comes out clean. Cool in the pan for 15 minutes, unmold and slice once cool.

Nutrition

Per serving