An unpretentious carrot cake for your midweek breakfasts. It keeps well for a few days on the kitchen counter thanks to the oil that makes the cake soft.
Servings 8 - 12 people
- 4 eggs
- 150 g (2/3 cup, packed) brown sugar
- 250 g (2 1/4 cups) carrots, peeled and finely grated
- 100 ml (1/2 cup) sunflower seed oil
- 150 g (1 1/4 cups) all-purpose flour
- 50 g (5 tablespoons) almond flour
- 15 g (1 tablespoon) baking powder
- ½ teaspoon grated nutmeg
- ¼ teaspoon of salt
- Icing sugar to dust the cake
Preheat oven to 180°C.
Beat the eggs with the sugar until frothy, pale and doubled in volume.
Add the finely grated carrots and the sunflower seed oil and mix thoroughly.
Now add the flour, almond flour, baking powder, grated nutmeg and salt and fold into the beaten eggs.
Line with parchment paper, or grease and dust with flour, a 28-cm round cake pan. Scrape the batter into the pan and bake for about 35 minutes until golden.
Remove the cake from the oven and let it cool down completely on a wire rack. Once cold, dust with icing sugar.