English muffin (carrot)
6 servings
70 minutes
English carrot cake is a true embodiment of British baking, combining simplicity and sophistication. It is believed that carrot cake recipes date back to the Middle Ages when sugar was rare and carrots were used as a natural sweetener. This cake captivates with its tender, slightly moist batter infused with the rich aroma of cinnamon, cloves, and nuts. Bright pieces of apricot and sweet carrots make it rich in flavor and texture. Baked to a deep golden-brown color, it becomes a perfectly balanced treat—neither overly sweet nor too refined. It pairs wonderfully with a cup of fragrant tea or coffee, and a light dusting of powdered sugar adds a festive touch.
1
Mix sugar, eggs, and butter.
- Sugar: 1 glass
- Chicken egg: 3 pieces
- Vegetable oil: 180 ml
2
In a separate bowl, mix flour, baking soda, cinnamon, cloves, and salt.
- Wheat flour: 1 glass
- Soda: 1 teaspoon
- Ground cinnamon: 1 teaspoon
- Ground cloves: pinch
- Salt: 0.5 teaspoon
3
Mix the egg and flour mixtures together.
- Sugar: 1 glass
- Chicken egg: 3 pieces
- Vegetable oil: 180 ml
- Wheat flour: 1 glass
- Soda: 1 teaspoon
- Ground cinnamon: 1 teaspoon
- Ground cloves: pinch
- Salt: 0.5 teaspoon
4
Add nuts, grated carrot on a coarse grater, and dried apricots. Mix until bubbles form.
- Crushed walnuts: 100 g
- Carrot: 2 pieces
- Dried apricots: 100 g
5
Pour into a mold and bake at 160 degrees for 50-60 minutes until dark brown.
6
After cooling, you can sprinkle with powdered sugar.
- Sugar: 1 glass