Carrot Cake with Walnuts
Baking and Desserts | Author's cuisine
⏳ Time
1 hour 10 minutes
🥕 Ingredients
12
🍽️ Servings
8
Description
This recipe was shared with us by Emily Johnson, a chef at a local café.
Ingredients
- Chicken Egg - 3.5 oz
- Sugar - 2.6 oz
- Raw cane sugar - 2.6 oz
- Wheat Flour - 4.6 oz
- Activated Baking Soda - 3½ g
- Baking Powder - 7½ g
- Salt - 0.1 oz
- Cinnamon - 0.1 oz
- Citric Acid - 0.1 oz
- Grapeseed Oil - 4 fl oz
- Walnuts - 2.6 oz
- Carrot - 6 oz
Step by Step guide
Step 1
Crack the eggs into a deep bowl. Add the sugar. Whisk the mixture very well for about 2–3 minutes. In the end, it should become a fairly thick consistency.
Step 2
In another bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and citric acid. Whisk together until well blended.
Step 3
Combine the dry mixture with the eggs and sugar. Do this in three to four stages, adding a little at a time while constantly stirring with a spatula. Continue mixing until the mixture is smooth and homogeneous. Rotate the spatula in a clockwise direction while turning the bowl counterclockwise.
Step 4
Add grape seed oil to the batter. Mix again.
Step 5
Chop the walnuts into small pieces using a knife.
Step 6
Grate the carrot finely. Squeeze it firmly to remove all the moisture. Add the carrot and nuts to the batter and mix well.
Step 7
Take a mold measuring 24x8 cm. Grease it with any vegetable oil. Line the mold with parchment paper. Pour the batter into the mold, filling it to three-quarters full. Place the cake in an oven preheated to 320°F for 60–70 minutes.
Step 8
Once the cake is baked, it needs to be cooled properly to ensure it remains fluffy and moist. To do this, wrap the hot cake along with the pan in plastic wrap — this will keep all the moisture inside.
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