Unlike the classic British carrot cake, this one is twice as easy to prepare and not inferior in taste. Such a pie will appeal even to those who do not particularly like desserts (!), it can also be cooked with pumpkin (instead of carrots). Minimum effort and excellent result. In addition, the recipe has a minimum of sugar - only 100 g for the whole cake, and very little flour, which makes it almost dietary.
- 550 g carrots
- 4 eggs
- 100-120 g of sugar
- 150 g flour
- 20 g of baking powder
- pinch of salt
- vegetable oil (olive, unrefined sunflower, coconut or sesame)
Peel the carrots, cut into pieces and beat in portions (5-7 times) in a blender with eggs and a little oil until mashed. Separately mix all dry ingredients. Combine with carrot mass. Depending on the juiciness of the carrots, you may need a little more flour, and the consistency of the dough should resemble sour cream.
Cover the baking dish with parchment. Pour the dough and bake the cake for 50-60 minutes at 180°C. After 20-30 minutes after the start of baking, open the oven and make a cross-shaped incision with a knife in the center of the cake, for better baking. Readiness to check with a toothpick or match: if the dough does not stick, then the cake is ready.
Serve with freshly brewed black tea.
Peel the carrots, cut into pieces and beat in portions (5-7 times) in a blender with eggs and a little oil until mashed. Separately mix all dry ingredients. Combine with carrot mass. Depending on the juiciness of the carrots, you may need a little more flour, and the consistency of the dough should resemble sour cream.
Cover the baking dish with parchment. Pour the dough and bake the cake for 50-60 minutes at 180°C. After 20-30 minutes after the start of baking, open the oven and make a cross-shaped incision with a knife in the center of the cake, for better baking. Readiness to check with a toothpick or match: if the dough does not stick, then the cake is ready.
Serve with freshly brewed black tea.
