Carrot Cake

Name: Carrot Cake
Total time: 3600 s
Yield: 17 servings
Cuisine: American
Ingredients: 150 grams Carrot (around 3 medium carrots); 150 grams eggs (3 medium eggs); 50 grams Sunflower oil; 120 grams All-purpose flour; 120 grams Granulated white sugar; 4 grams Vanilla Powder (around 1 tsp); 4 grams Baking Powder (around 1 tsp)

Antonia @cook_3078087

Like most women, I love all that is sweet but I sometimes feel quite guilty when eating large quantities. It's like I can't have just one piece and I believe many of you feel the same way I do. In this recipe I used a very small amount of oil and less sugar than in the original one so feel free to have not one, not two, but as many pieces of this cake as you like! Also, it's a very quick and tasty desert you can make when you don't have a lot of time to spend in the kitchen so when you're in a hurry and you're craving something sweet, this is the recipe for you. Have fun making it! I’d love to see all your beautiful photos, so feel free to post them and don’t forget to leave a comment!

Antonia @cook_3078087

Saved

Ingredients

60 mins

17 servings

150 gramsCarrot (around 3 medium carrots)
150 gramseggs (3 medium eggs)
50 gramsSunflower oil
120 gramsAll-purpose flour
120 gramsGranulated white sugar
4 gramsVanilla Powder (around 1 tsp)
4 gramsBaking Powder (around 1 tsp)

Saved

Steps

60 mins

1

Wash, peel and cut into large pieces the carrots and add them in your blender or food processor.
2

Crack the eggs and add them in with the carrots along with the sunflower oil.
3

Blend/process the ingredients well, until you get a homogeneous mixture.
4

In a large bowl, sift in the flower and add the sugar, vanilla and baking powder. Stir them well with a wire whisk. If you don't have a whisk, feel free to use a fork or a spoon.
5

Make a well in the center of the dry ingredients and pour in the liquid carrot mix.
6

Stir the ingredients well with a spatula until you get a nice homogeneous mixture.
7

Line a baking tray with parchment paper and pour in the batter.
8

Bake on 180°C/356°F for about 20 minutes. Every oven is a bit different so I suggest you check the cake every 10 minutes so you don't burn it. You can do so by sticking a toothpick in the center until it comes out clean.
9

After you get the cake out of the oven, let it cool down for about 30 minutes so it will be easier to cut later.
10

Cut off the edges (I always eat them) and then cut the rest in a 4x4 grid, so you get 16 small squares.
11

Enjoy!