The Fluffiest, Most Delicious, and Easiest Carrot Cake
The cup I use is 200 ml.
Baking recommendation⁚ 170°C
Ingredients⁚
4 eggs
1.5 cups sugar (225 g)
1 cup milk (200 ml)
1 cup sunflower oil (200 ml)
2.5 cups flour (300 g)
1 packet baking powder (20 g)
1 sachet vanilla (5 g)
2 cups finely grated carrots (2-3 carrots)
1 cup chopped walnuts (150 g)
1 tsp cinnamon
1/2 tsp salt
zest of one lemon or orange
The cake can be kept in the refrigerator for 4-5 days (if, of course, it lasts that long).
Optional you can add Frosting
125 g unsalted cow's butter, at room temperature
250 g cream cheese, at room temperature
1/2 tsp natural vanilla extract
50-75 g icing sugar (depending on how sweet you want it)
For the frosting, beat the butter with the cream cheese until smooth and add the sugar and vanilla extract. Spread the frosting with a spatula.
For the candied walnuts (garnish)
50 g water
130 g white crystal sugar
250 g whole walnut kernels
Procedure
In a saucepan, heat the water with the sugar until they come to a boil.
Add the walnut kernels and simmer, stirring, until the syrup is absorbed and the walnuts start to candy.
Remove from the heat and spread the walnuts on a piece of parchment paper. Let them cool and dry.
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