- € 3,10 a person
- 10 stuks
- 275 ml vegetable oil
- 6 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1 1/2 teaspoon baking soda
- 450 gr grated carrot
- grated orange peel (1/2 orange)
- 350 gr. self-raising flour
- 150 gr. walnuts (50 gr. garnish)
- 300 gr brown sugar
- 50 gr raisins
- Mixing bowl
- Greased pie plate
Do you know that joke about the hare that asks the baker about carrot cake? Well it doesn’t really matter because we’ve got it right here! And just so good… The carrot in this cake makes it a ‘healthy’ en not too hard of a choice. Who says no to that? No one who will even regret it a little.
Pre-heat the oven on 170 degrees Celsius.
Grab a mixing bowl and whip the eggs. Add brown sugar and the vegetable oil to the eggs and stir until it’s whole. Mix the baking soda with a teaspoon of vinegar and ad dit to the mixture as well as the flour, vanilla extract, the grated orange and cinnamon and mix well. Chop the walnuts into small pieces and spoon them together with the raisins into the batter. Next, grate the carrots and add the mto the batter, this is probably the most important part of the carrot cake. Grease a cake pan of your choice and pour in the batter. Put the cake in the oven fora bout 60 minutes. Check with a wooden skewer whether it is cooked, after 60 minutes. The cake is done when you put it in the middle of the cake and the skewer comes out clean, otherwise let it bake for a few more minutes.
Remove the cake from the baking tin and let it cool on a wire rack. As a topping this cake is very tasty with Cream cheese frosting and some small chopped walnuts.
Fotografie dankzij Remy van den Hurk
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