Carrot Cinnamon Cake Recipe

Ingredients:

For: 6 People

Prep: 15 Min

Cook: 30 Min

Steps:

1. Take the room temperature eggs into a deep mixing bowl and beat them well with a whisk. Add the sugar to the beaten eggs and continue beating until the sugar dissolves. Add oil and milk and mix well.
2. Beat the walnut kernels in a mortar. If you want the walnuts to come to the tooth, crush them coarsely in your hand and add them to the mixture.
3. Sift the flour, baking powder and vanilla through a sieve and mix by inverting.
4. After scraping and cleaning the carrots, grate them on the fine side of the grater and blend them with 1 teaspoon of granulated sugar and 1 teaspoon of cinnamon.
5. Add the grated carrot to the liquid mixture, add the dry ingredients and turn it upside down for 1-2 turns and mix. At this stage, the cake mix should not be mixed too much.
6. Finally, mix the walnuts with 1 teaspoon of flour and add to the mixture. Grease and flour the cake mold, shake it off and remove excess flour. Pour the cake mix into the mold and smooth it out.
7. Bake your cake in a preheated oven at 180 degrees for 35-40 minutes, until it is cooked through. Check by inserting a toothpick. If the dough does not smear and the toothpick comes out clean, your cake is ready.
8. Cool the baked cake in the mold for 1/2 hour and turn the cooled cake upside down and knock it out of the mold.
9. Serve the cake you sliced during the serving stage by sprinkling it with powdered sugar and cocoa and decorating it. Bon Appetit!

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