Carrot Cake
6 servings
70 minutes
Carrot cake is a tender and aromatic treat with a long history. It gained popularity in the USA in the 20th century when carrots were used as a natural sugar substitute. The cake is characterized by its softness, moisture, and subtle sweetness complemented by light caramel notes. Grated carrots in the batter not only make the bake juicy but also add a unique flavor. It is often decorated with cream or powdered sugar, creating an airy combination of textures. Carrot cake is perfect for cozy home gatherings and celebrations, as its warm aroma and soft texture delight both adults and children.
1
Grate the carrot.
- Carrot: 4 pieces
2
Mix eggs, sugar, and flour with baking powder.
- Chicken egg: 2 pieces
- Sugar: 100 g
- Wheat flour: 100 g
- Baking powder (raising agent): 2 teaspoons
3
Add grated carrot and vegetable oil to the dough, mix well.
- Carrot: 4 pieces
- Vegetable oil: 70 ml
4
Pour the prepared dough into a mold previously greased with butter.
- Butter: 20 g
5
Bake the cake for 40-50 minutes at 180 degrees. Check the cake's readiness with a toothpick. If nothing is left on the toothpick, the cake is ready.
6
Sprinkle the finished cake with powdered sugar.
- Icing sugar: 20 g
