Quick Carrot Cake with Spices
8 servings
75 minutes
Quick spiced carrot cake is a cozy and aromatic treat from Russian cuisine. Its roots lie in the tradition of using carrots in baking, which gives the dough natural sweetness and moisture. The rich aroma of cinnamon, nutmeg, and ginger makes this cake especially warming, perfect for cold days or a cozy tea time. Almond oil adds a delicate nutty note, while brown sugar provides a caramel flavor hint. This cake requires no complicated processes and takes minimal time to prepare. It pairs wonderfully with a cup of black tea or coffee and can be an excellent option for breakfast, afternoon tea, or a light dessert after dinner.
1
Grate the carrot on a fine grater or chop it in a blender (optionally, you can sauté it in melted butter or prepare a raw version))
- Carrot: 500 g
2
Mix flour, sugar, and baking powder. Add beaten eggs, oil (if almond oil is not available, corn or olive oil can be used), and grated carrot. Mix everything thoroughly until a uniform mass is achieved. Add spices to taste.
- Wheat flour: 160 g
- Brown sugar: 1 glass
- Baking powder: 1 teaspoon
- Chicken egg: 4 pieces
- Almond oil: 4 tablespoons
- Ground ginger: to taste
- Ground nutmeg: to taste
- Ground cinnamon: to taste
- Sea salt: pinch
3
Grease the baking dish with oil, sprinkle a little flour, or line it with parchment paper. Pour the batter into the dish and place it in a preheated oven at 180 degrees.
- Almond oil: 4 tablespoons
- Wheat flour: 160 g
4
Now it is important to determine the readiness of the pie on time. Usually, it takes 50-60 minutes depending on the size of the pan and oven.