Carrot Cake
Baking and Desserts | European cuisine
⏳ Time
1 hour
🥕 Ingredients
7
🍽️ Servings
8
Description
Recipe by John Smith. The sweeter the carrot, the tastier the cake!
Ingredients
- Carrot - 17.6 oz
- Chicken Egg - 4 pieces
- Sugar - 7.1 oz
- Olive Oil - 1 fl oz
- Baking Powder - 0.7 oz
- Salt - a pinch
- Wheat Flour - 5.6 oz
Step by Step guide
Step 1
Grate the carrot using a blender or a fine grater. You can puree the carrot, but when it’s in small pieces, the pie turns out tastier, richer, and more fragrant.
Step 2
Beat the eggs with the butter, salt, and sugar. Combine with the carrots. Add the sifted flour (I add 200 g) and the baking powder. Knead the dough.
Step 3
Pour the batter into a springform pan; if you don't have one, use a regular pan lined with parchment paper. Place it in a preheated oven at 356°F (350 degrees Fahrenheit) for 50 minutes. The baking time may vary depending on the size of your pan and the specifics of your oven. To check if the pie is ready, insert a bamboo skewer; it should come out clean.
Step 4
Remove the finished pie from the oven. Allow it to cool. Transfer it to a plate.
Step 5
You can serve the pie with whipped cream, any syrup, sour cream, or nuts. However, it is delicious on its own as well.
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