Preparation time: 15 mins
Baking time: 45-50 mins
Servings: 8-10 people
Ingredients:
For the Cake:
- Flour: 2 cups all-purpose flour.
- Carrots: 3 cups finely grated fresh carrots.
- Eggs: 4 large eggs (at room temperature).
- Sugar: 1 ½ cups (you can use a mix of white and brown sugar for a richer flavor).
- Oil: 1 cup vegetable oil (or coconut oil for a healthier twist).
- Cinnamon: 2 teaspoons ground cinnamon.
- Baking Powder: 2 teaspoons.
- Baking Soda: 1 teaspoon.
- Salt: ½ teaspoon.
- Vanilla: 1 teaspoon vanilla extract.
- Optional: ½ cup crushed walnuts or pecans for extra crunch.
For the Topping (Optional):
- Powdered sugar (as shown in the image) for a light dusting.
- OR Cream Cheese Frosting: 200g cream cheese, 50g butter, 1 cup powdered sugar, and 1 tsp vanilla.
Instructions:
- Preheat & Prepare: Preheat your oven to 180°C (350°F). Grease a Bundt cake pan (like the one in the photo) with butter and a light dust of flour.
- Mix Wet Ingredients: In a large bowl, whisk the eggs and sugar together until the mixture is pale and fluffy. Slowly pour in the oil and vanilla while continuing to whisk.
- Combine Dry Ingredients: In a separate bowl, sift the flour, cinnamon, baking powder, baking soda, and salt.
- Merge: Gradually add the dry ingredients to the wet mixture. Stir gently until just combined (do not overmix).
- Add Carrots: Fold in the grated carrots (and nuts if using) using a spatula until they are evenly distributed throughout the batter.
- Bake: Pour the batter into the prepared pan. Bake for 45 to 55 minutes. You can check if it’s done by inserting a toothpick; it should come out clean.
- Cool & Serve: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Sprinkle with powdered sugar before serving to get the look in your photo.
Chef’s Tip: To get that beautiful “high protein” or “low carb” version, you can replace the flour with almond flour and use a natural sweetener like Erythritol or Stevia instead of regular sugar.
