Jan 12, 2008

Just a classic carrot cake!

Well, it sure seems that I have been blogging classics lately- chocolate chip cookies, now carrot cake...what next?

Maybe it's because I've been a busy bee these last few days, with baking sessions schedueled in the wee hours of the day..."midnight baking" should I say! So there will be less talking this time, but more photos and a recipe at the end- a carrot cake recipe because, well, there were some sad looking carrots lying around in the kitchen and I felt I had to make some good use of them! Everyone has their very own carrot cake recipe, and mine has turned out quite well in the past years :-)

Recipe for carrot cake:

Ingredients (for a small cake mould):

  • 2 eggs
  • 100gr sugar
  • 1 teaspoon cinnammon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon rhum
  • 100gr butter
  • 100gr flour
  • 60gr ground walnut
  • Baking powder
  • 3 grated carrots

How to make it:

  1. Preheat oven to 180-190C.
  2. In a bowl, beat eggs, sugar, cinnammon, nutmeg and rhum together.
  3. Then add the melted butter. Mix well.
  4. Follow with the flour, ground walnut, baking powder and carrots. Mix batter well.
  5. Pour batter into mould, and bake for 45 minutes.
  6. When ready, take out of oven, let cool and enjoy plain or with your favourite topping- cream cheese, icing sugar... whatever your tastebuds crave for!


Patricia Scarpin said...

Marianna, your cake is absolutely beautiful!
It looks like the carrot cakes we make here in Brazil - I'd love to give your recipe a try, I'll tag it now!

Marianna said...

Thanks so much Patricia! I think the walnuts really add something to the cake- just grind the walnuts into powder.
Also, thanks for your other comments in the past :-)

Kajal@aapplemint said...

I don't know which one i like more , each topping is better than the next ... but i think I'll go for the cream cheese ... if you're gonna get the calories might as well make the best pick :P

Anonymous said...

Hello! I'd love to make this. Just wondering what kind of sugar, I was guessing castor? And What kind of flour, self-raising, or plain? Also how much of the baking powder.
Thank you!!

Marianna said...

Hi there. I personally use either type of sugar, white or castor. But if you have castor then maybe it'd be better to use that. As for the flour, here in France there is a special flour for pastry (usually the grain is thinnger)- that is what I use. As for the baking powder, I recommend you follow the instructions of the brand you use. For this cake, I used about half a pack (5gr).

Thanks for passing by and your comment!