Carrot cake with vanilla
4 servings
50 minutes
Carrot cake with vanilla is a delicate and aromatic treat from Russian cuisine. It combines the natural sweetness of carrots with a subtle vanilla aroma, creating a harmonious flavor with a soft texture. Historically, carrot baking emerged as a way to make sweet dishes more accessible when sugar was expensive. This cake is a simple yet exquisite bake that is perfect for cozy home tea times or festive tables. Its softness and lightness make it an excellent option for breakfasts and desserts. It cooks quickly and requires no complex ingredients, while the appetizing golden crust adds special appeal. It can be served with honey, sour cream, or light whipped cream to highlight the natural sweetness of the carrots.
1
Grate the peeled carrot on a fine grater, we will need 1 cup.
- Carrot: 250 g
- Sugar: 1 glass
2
In a deep bowl, mix grated carrots, eggs, sugar, vegetable oil, baking soda, and vanilla sugar. Mix thoroughly and pour into a deep frying pan or baking dish.
- Carrot: 250 g
- Chicken egg: 1 piece
- Sugar: 1 glass
- Vegetable oil: 1 tablespoon
- Baking soda: 0.5 teaspoon
- Vanilla sugar: 10 g
3
Bake for 30 minutes until a golden crust forms.