Carrot Cake
8 servings
60 minutes
Carrot cake is a cozy treat of European cuisine that embodies the warmth of home traditions. Its roots go back centuries when housewives sought to create sweet pastries from simple and accessible ingredients. In this cake, carrot not only complements the composition but makes it extraordinarily tender, moist, and adds a light sweetness with subtle nutty notes. The perfect combination of aromatic cinnamon, the softness of the dough, and a crispy crust turns it into a true culinary masterpiece. Served with cream, nuts, or syrup – each option reveals a new flavor. This cake gives a sense of coziness, ideal for family gatherings and friendly meetings, warming the soul with every bite.
1
Grate the carrot in a blender or on a fine grater. You can make the carrot into puree, but when the carrot is in chunks, the pie turns out tastier, richer, and more aromatic.
- Carrot: 500 g
2
Beat the eggs with butter, salt, and sugar. Combine with the carrots. Add sifted flour (I add 200 g) and baking powder. Knead the dough.
- Chicken egg: 4 pieces
- Olive oil: 50 ml
- Salt: pinch
- Sugar: 200 g
- Wheat flour: 160 g
- Baking powder: 20 g
3
Pour the dough into a springform pan, or if not available, into a pan lined with parchment paper, and place it in a preheated oven at 180 degrees for 50 minutes. The time in the oven depends on the size of the pan and your oven's capabilities. You can check the pie's readiness with a bamboo stick; it should come out dry.
4
Take the finished pie out of the oven. Let it cool. Place it on a plate.
5
The pie can be served with whipped cream, any syrup, sour cream, or nuts. But it is tasty on its own as well.