Carrot cake
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
Ingredients
- 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
Instructions
- 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.
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