Carrot Cake

Name: Carrot Cake
Prep time: 20 min
Total time: 110 min
Yield: 8 servings
Ingredients: 2 eggs; 150 g sugar; 1 packet vanilla sugar; 110 ml olive oil; 90 ml milk; 200 g plain flour; 2 tsp baking powder; 1 tsp ground cinnamon; 200 g carrots, grated; 60 g walnuts, roughly chopped, with some reserved for the optional topping; 200 g cream cheese; 50 g sugar; 1 tsp vanilla sugar

A moist carrot and walnut cake mixed with olive oil and cinnamon, delicious plain or finished with optional vanilla cream cheese frosting and irregular pieces of cracked walnut.

Prep: 20 minTotal: 110 min

This recipe's song

Cooking

Oven

Temperature: 180 °C
Cooking time: 30-40 min

Conventional top and bottom heat.

Ingredients

Servings8

For the cake
2eggs
150 gsugar
1packet vanilla sugar
110 mlolive oil
90 mlmilk
200 gplain flour
2 tspbaking powder
1 tspground cinnamon
200 gcarrots, grated
60 gwalnuts, roughly chopped, with some reserved for the optional topping
For the frosting
200 gcream cheeseoptional
50 gsugaroptional
1 tspvanilla sugaroptional

Steps

Heat the oven to 180°C using conventional top and bottom heat. Line a cake tin with baking paper.

Beat the eggs with the sugar and vanilla sugar. Add the olive oil and milk, then mix again.

In a separate bowl, combine the flour, baking powder, and cinnamon. Add the dry mixture to the wet mixture and stir just until combined. Fold in the grated carrots and most of the walnuts, reserving a small amount if you plan to add the optional frosting and topping.

Pour the batter into the lined tin. Bake for 30-40 minutes at 180°C, then remove from the oven.

Let the cake cool completely. Serve it as it is, or add the optional frosting once cool.

Optional frosting: mix the cream cheese with the sugar and vanilla sugar until smooth. If possible, refrigerate it briefly, then spread it over the cooled cake. Crack the reserved walnuts into small irregular pieces and scatter them over the frosting.