Carrot Spice Cake
10 servings
60 minutes
Carrot spice pie is a cozy European treat with a rich history. Originally, carrots were used in baking as a natural sugar substitute, especially valuable during times of sweet shortages. This pie delights with its tender texture, aromatic spices, and sweet juiciness of carrots. Prunes and raisins add depth of flavor, while cinnamon, cloves, nutmeg, and ginger create a warm spicy composition. It is baked to a golden crust and can be served with delicate cream or light powdered sugar. Perfect for cozy family tea times or festive events, creating an atmosphere of comfort and enjoyment.
1
Whisk the eggs with 300 g of sugar until smooth.
- Chicken egg: 3 pieces
- Sugar: 400 g
2
Add melted butter while continuing to whisk.
- Butter: 100 g
3
Mix flour and finely grated carrot in a separate container.
- Wheat flour: 1 glass
- Carrot: 450 g
4
Add raisins, prunes, spices, and the remaining 100 g of sugar to the flour and carrot.
- Golden raisins: 100 g
- Prunes: 50 g
- Cinnamon: 1 teaspoon
- Ground cloves: 1 teaspoon
- Nutmeg: 1 teaspoon
- Ground ginger: 1 teaspoon
- Sugar: 400 g
5
Then mix both masses and add baking soda with lemon juice.
- Baking soda reacted with acid: pinch
6
Bake at a temperature of 180–200 degrees for about 30–40 minutes.
7
Let it cool down a bit.
8
You can drizzle with whipped cream or sour cream mixed with sugar, or sprinkle with powdered sugar.
