Moist Carrot Cake
6 servings
90 minutes
Moist carrot cake is a tender and aromatic pastry that captivates the hearts of sweet lovers around the world. Its roots trace back to European culinary traditions where carrots have long been used to create sweet dishes. The cake's hallmark is its incredible moisture and softness thanks to juicy grated carrots. Light hints of cinnamon add warmth and a cozy aroma. This cake pairs wonderfully with whipped cream or frosting, creating a harmonious flavor combination. An ideal choice for family tea time, it is delightful both warm and cold. With each bite, a rich, sweet flavor is felt, and its delicate texture makes it truly exquisite.
1
In a large bowl, mix all the dry powdered ingredients.
- Wheat flour: 2 glasss
- Sugar: 2 glasss
- Baking powder (raising agent): 1 teaspoon
- Salt: 1 teaspoon
- Cinnamon: 1 teaspoon
- Baking soda: 1 teaspoon
2
Add grated carrot on a fine grater.
- Carrot: 750 g
3
Add oil.
- Vegetable oil: 1 glass
4
Add eggs and mix everything thoroughly with a mixer on medium speed for 2 minutes.
- Chicken egg: 4 pieces
5
Grease the 20x30 cm mold with oil.
- Vegetable oil: 1 glass
6
Bake at 180 degrees for 50–60 minutes.
7
Serve warm or cold, slightly infused with whipped cream or glaze.
