Carrot cake with walnuts
8 servings
70 minutes
The recipe was shared with us by Marina Konstantinova, co-owner of the Blanket&Co cafe.
1
Break the eggs into a deep bowl. Add sugar to it. Whisk the mixture very well for 2-3 minutes. In the end, it should be a rather thick mass.
- Chicken egg: 100 g
- Sugar: 75 g
- Cane sugar: 75 g
2
In another bowl, combine flour, baking soda, baking powder, salt, cinnamon, and citric acid. Whisk until smooth.
- Wheat flour: 130 g
- Soda: 4 g
- Baking powder: 8 g
- Salt: 2 g
- Cinnamon: 2 g
- Citric acid: 2 g
3
Combine the dry mixture with eggs and sugar. Do this in three to four stages, adding a little at a time and constantly stirring with a spatula. Continue mixing until the mass becomes homogeneous. Rotate the spatula clockwise and the bowl counterclockwise.
4
Add grape seed oil to the dough. Mix again.
- Grape seed oil: 120 ml
5
Cut the walnut into small pieces with a knife.
- Walnuts: 75 g
6
Grate the carrot on a fine grater. Squeeze it well until all the moisture is out. Add the carrot and nuts to the dough and mix.
- Carrot: 170 g
7
Take a mold sized 24x8 cm. Grease it with any vegetable oil. Line the mold with parchment paper. Pour the batter into the mold, filling it three-quarters full. Place the cake in an oven preheated to 160 degrees for 60–70 minutes.
8
After the cake is baked, it needs to be cooled properly so that it remains crumbly and moist. To do this, wrap the hot cake with the pan in plastic wrap — this will keep all the moisture inside.