Carrot Cake

carrot plumcake

Carrot cake is really toothsome. It is one of the recipes I like the best, because it is easy, fast to make and it perfectly fits a healthy good breakfast.

It is a fluffy, soft, sweet, moist cake. Yes, it is sweet, it tastes carrots, but it is not sickening because of lemon and orange juice. Replace almonds with nuts, or walnuts for a more delicate flavor.

Carrot cake is different. So sweet and sugary, you can’t resist it, but one or two slices per day is a reasonable serving. It perfectly fits a healthy breakfast, which consists of a baked product and a cup of milk, coffee, or tea in Italy.

carrot plumcake

pick the right ingredients

This is what you need to make a toothsome carrot cake:

  • Fresh carrots: choose compact and bright orange ones. If the greens have not been cut out, they must be fresh and bright green; do not use sprouting and wilted carrots to bake this cake.
  • Eggs: they must be very fresh, with unattached shell.
  • Seed oil, or olive oil (extra virgin olive oil does fit this recipe because it has got a too persistent and strong taste) is delicate and scented. Choose high-quality oil, which is resistant to the high temperature in the oven.
  • Flour type 1 or 0: they are rustic and make the cake pleasantly coarse; use wholesome flour, for a stronger taste.
  • Orange and lemon: they give the cake a pleasant taste, and balance its sweetness.
  • Shell fruit flour: you’d rather buy the flour, than grind the shell-fruit yourself: if the blades of the blender get too hot, polyunsaturated fatty acids will be released and the cake will smell and taste unpleasant.
  • Vanilla extract: using vanilla extract-put a teaspoon into the dough, is much easier and faster than vanilla beans, anyway the latter are far more flavorful. A delicious scent will spread all around your kitchen when baking the cake.

How do you know when carrot cake is done?

  • According to these quantities, the cake will be done in about 45 minutes. If you look through the oven door (without opening it) you will notice.
  • A thin crust will appear on the surface of the liquid batter.
  • The surface will start to darken.
  • After 15 minutes in the oven, the leavening process will begin.
  • The crust on the surface will be broken by the steam produced inside the cake.
  • These pieces of information are not enough to know whether the cake is done or not, so, when the cooking time is almost over, opens the oven and make the toothpick test: insert a long toothpick (the ones you use for the skewers) into the cake. If it comes out clean it is ready; if not, bake the cake for 5-10 minutes more.
  • When ready, switch the oven off, open the door. Let the cake cool down in the oven evenly and slowly.

How can you store it

To store carrot cake properly, first allow it to cool completely after baking. Once cooled, wrap the cake tightly in plastic wrap or aluminum foil to prevent it from drying out. Alternatively, you can place the carrot cake in an airtight container. Store the wrapped or containerized cake in the refrigerator for up to 5 days. If you want to extend its shelf life, you can also freeze carrot cake for up to 3 months. Before serving frozen carrot cake, allow it to thaw in the refrigerator overnight and come to room temperature before enjoying.

carrot plumcake
carrot plumcake
No ratings yet

Carrot Cake

Carrot cake is different. It is a fluffy, soft, sweet, moist cake.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Servings: 6 servings

Ingredients

  • 220 gr all-purpose flour
  • 170 gr sugar
  • 3 eggs
  • 200 gr carrots
  • 100 gr ground almonds
  • 70 ml seed oil
  • 1 tsp vanilla extract
  • 1 bag baking powder
  • 1 orange
  • 1 lemon

Instructions

  • Beat sugar and eggs in a food mixer or with the whisk until light. I prefer the whisk to a spatula or a spoon because it combines the ingredients more evenly. The batter results quite liquid before cooking.
  • In this order, gradually, pour oil, lemon and orange juice, and vanilla extract. 
  • Add the finely grated carrots and the almond flour you have bought (be careful, if you grind the almonds yourself, they may get bitter). Finely grate the carrots just before adding them to the batter to prevent them from darkening.
  • Sift the flour with the baking powder and add it to the wet mixture is absorbed. Combine the ingredients until a smooth batter. 
  • Whisk all the ingredients very well to avoid any flour clumps, on the sides of the bowl as well.  
  • Pour evenly into a buttered cake mold. You may replace butter with a sheet of parchment paper: take a piece of paper, crumple and put it under running water. When it is completely soaked,  wring it out and line the baking pan. It will stick better. You may use a plum cake mold (25cm X 10cm) or a round baking pan (diameter 22 cm). Do not worry: the batter has to be quite liquid -it will thicken in the oven and the leavening process will be perfect. 
  • Pre-heat the static oven at 180°and bake for 45 minutes: do not open the door until the end. Make the toothpick test: insert it into the cake. If it comes out clean it is ready; if not, bake the cake for some minutes more; make the test again before switching off the oven.
  • Enjoy!

Nutrition

Calories: 400kcal | Carbohydrates: 64g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 73mg | Potassium: 242mg | Fiber: 3g | Sugar: 33g | Vitamin A: 5741IU | Vitamin C: 23mg | Calcium: 52mg | Iron: 2mg
Print Recipe Pin Recipe

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Scroll to Top