Carrot cake with nuts
6 servings
90 minutes
Carrot cake with nuts is a delicate dessert with a rich flavor and aroma of spices. This recipe traces back to Austrian culinary traditions, where carrots have long been used to add sweetness to baked goods. The combination of soft dough, crunchy nuts, and warm notes of cinnamon makes it special. The cake is moist, moderately sweet, and brown sugar adds caramel undertones to the taste. Nuts add texture and a slight oiliness. It is perfect for cozy tea gatherings and festive tables. It can be served with cream or a light glaze and decorated with nuts for added elegance.
1
In a bowl, mix sugar and eggs and beat with a mixer for 3 minutes. The mixture will significantly increase in volume and become lighter.
- Brown sugar: 200 g
- Chicken egg: 3 pieces
2
Then add oil, any vegetable oil can be used.
- Vegetable oil: 150 ml
3
Mix well again. At the same time, in a separate bowl, mix the flour and dry ingredients. Whisk actively for a minute. Make sure the cinnamon doesn't settle at the bottom — this often happens.
- Wheat flour: 320 g
- Baking powder (raising agent): 1 teaspoon
- Baking soda: 1 teaspoon
- Cinnamon: 1 tablespoon
4
We gradually add dry ingredients to the dough, mixing carefully. The dough may form into balls and seem very dry. So don't panic.
- Wheat flour: 320 g
5
First, add the carrots and nuts. Here, you can only mix with a spatula, and it's even better — you'll understand the consistency of the dough better.
- Carrot: 3 pieces
- Nuts: 150 g
6
The final dough should be thick. That's why we poured the carrot juice into a separate bowl. If your dough is too dry (this can happen if you over-squeezed the carrot or if the eggs were small), add a couple of tablespoons of juice. The mixture should be very thick.
- Carrot: 3 pieces
7
Grease the mold with butter (a thin layer), sprinkle with flour, and shake. The inside of the mold will be covered with flour. Shake off the excess.
- Vegetable oil: 150 ml
- Wheat flour: 320 g
8
Bake at 180 degrees.
