Whole Grain Carrot Cake
6 servings
60 minutes
Carrot pie made from whole grain flour is a warm greeting from Yugoslav cuisine, infused with the aroma of cinnamon and nuts. Its roots trace back to the traditions of home baking, where simple ingredients transform into culinary wonders. The tender dough, enriched with grated carrots and walnuts, creates a unique texture—juicy yet airy. The sweetness of brown sugar harmoniously intertwines with the light spice of nutmeg. This pie is perfect for morning coffee or evening tea time. It can be served with delicate cream or simply drizzled with thick cream. Natural ingredients make it not only delicious but also healthy. Carrot pie is a symbol of coziness, family, and culinary mastery that unites generations at one table.
1
Preheat the oven to 180 degrees. Grate the carrot on a fine grater and chop the nuts into large crumbs in a blender.
- Carrot: 350 g
- Walnuts: 150 g
2
Mix the dry ingredients (except for the nuts) with a whisk in a deep bowl. Add spices to taste; I don't like them too intense in this pie, so I add no more than half a teaspoon. You can also add dry ground ginger.
- Whole grain (wholemeal) flour: 160 g
- Brown sugar: 150 g
- Baking powder (raising agent): 10 g
- Salt: pinch
- Ground cinnamon: to taste
- Ground nutmeg: to taste
3
Beat eggs into the mixture, add olive oil, and mix with a mixer on medium speed (4-5 minutes). Add carrots and walnuts, and mix on low speed.
- Chicken egg: 4 pieces
- Olive oil: 50 ml
- Carrot: 350 g
- Walnuts: 150 g
4
Bake for about 30 minutes in a buttered pan. Check readiness with a toothpick.
5
Serve simply with cream or make a quick cream: whip cream cheese with powdered sugar and vanilla seeds.
