Moist Carrot Cake

6 servings

90 minutes

Moist carrot cake is a tender and aromatic pastry that captivates the hearts of sweet lovers around the world. Its roots trace back to European culinary traditions where carrots have long been used to create sweet dishes. The cake's hallmark is its incredible moisture and softness thanks to juicy grated carrots. Light hints of cinnamon add warmth and a cozy aroma. This cake pairs wonderfully with whipped cream or frosting, creating a harmonious flavor combination. An ideal choice for family tea time, it is delightful both warm and cold. With each bite, a rich, sweet flavor is felt, and its delicate texture makes it truly exquisite.

Energy value per serving

• Calories: 819.8
• Proteins: 11.4g
• Fats: 35.8g
• Carbohydrates: 114.3g

Ingredients

• Wheat flour: 2 glass
• Sugar: 2 glass
• Baking powder: 1 tsp
• Salt: 1 tsp
• Cinnamon: 1 tsp
• Soda: 1 tsp
• Carrot: 750 g
• Vegetable oil: 1 glass
• Chicken egg: 4 pc

Cooking steps

1. In a large bowl, mix all the dry powdered ingredients.

   Required ingredients:

   • Wheat flour: 2 glasss
   • Sugar: 2 glasss
   • Baking powder: 1 teaspoon
   • Salt: 1 teaspoon
   • Cinnamon: 1 teaspoon
   • Soda: 1 teaspoon

2. Add grated carrot on a fine grater.

   Required ingredients:

   • Carrot: 750 g

3. Add oil.

   Required ingredients:

   • Vegetable oil: 1 glass

4. Add eggs and mix everything thoroughly with a mixer on medium speed for 2 minutes.

   Required ingredients:

   • Chicken egg: 4 pieces

5. Grease the 20x30 cm mold with oil.

   Required ingredients:

   • Vegetable oil: 1 glass

6. Bake at 180 degrees for 50–60 minutes.

7. Serve warm or cold, slightly infused with whipped cream or glaze.