Carrot cake with nuts
12 servings
75 minutes
Carrot cake with nuts is a cozy blend of softness, rich nutty aroma, and spicy notes of cinnamon, nutmeg, and ginger. This dessert from European cuisine is recognized for its harmony of flavors and delicate texture. The sweetness of carrots pairs wonderfully with crunchy walnuts, creating a perfect balance between juiciness and richness. The cake is baked to a golden crust and reveals its full flavor depth after cooling completely. It pairs perfectly with morning coffee or tea, and its homey aroma makes any tea time special. Due to its simplicity in preparation and accessible ingredients, this cake has become a beloved recipe in family traditions worldwide.
1
Preheat the oven to 180 degrees. Grease the pan with fat and sprinkle with flour (if round, the diameter is approximately 22 cm).
2
Peel the carrot and grate it on a fine grater.
- Carrot: 5 piece
3
Beat the eggs with sugar until pale.
- Sugar: 225 g
- Chicken egg: 4 pieces
4
Gradually mix in flour, ground nuts, and spices (I use 1/4 tsp ginger and nutmeg, 0.5 tsp cinnamon). Add half a packet of baking powder and 0.5 tsp of soda and salt.
- Wheat flour: 225 g
- Walnuts: 150 g
- Ground ginger: pinch
- Ground nutmeg: pinch
- Ground cinnamon: pinch
- Baking powder (raising agent): 9 g
- Baking soda: 5 teaspoon
- Salt: pinch
5
Finally, add the carrot and mix gently.
- Carrot: 5 piece
6
Fill the form and bake for 45 minutes to 1 hour. Let the finished pie cool and rest for 12 hours covered with a napkin (but honestly, it never lasts that long with us; everyone eats it right away).
