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Carrot Cake

By chef Franco Luise

A delicate carrot cake according to a traditional Italian recipe, moist and full of sweet carrot flavor.

1 h 10 min
Medium

20 min prep · 50 min cook

Carrot Cake
638 kcal · per serving
Protein 9g Carbs 83g Fat 28g
Ingredients

What you will need

8 items · serves 1
  • Carrot 37.5 g
  • Plain Flour 50 g
  • Sugar 50 g
  • Eggs 0.75 pcs
  • Olive Oil 18.75 ml
  • Milk 31.25 ml
  • Baking powder 0.25 pcs
  • Icing sugar 5 g

Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.

Method

Steps to cook

9 steps · 50 min cook

  1. Prepare the ingredients. Prepare the ingredients; today's dish will be made from these ingredients 🥕✨

  2. Grate the carrots. Clean the carrots and grate them finely

  3. Beat the eggs with sugar. Crack the eggs into a bowl, add the sugar, and beat for about 3 minutes until the mixture lightens and becomes frothy

  4. Add the flour. Gradually add the flour and, stirring constantly, work it into the batter

  5. Add the other ingredients. Add the baking powder, oil, and milk and mix for about 2-3 minutes until a smooth batter forms

  6. Add the carrots. Add the grated carrots and mix so they are evenly distributed throughout the batter

  7. Prepare the pan and bake. Grease the pan with oil and dust it with flour, then pour in the batter and bake in the oven at 180 C for about 50 minutes

  8. Let cool. Remove the finished cake from the oven and let it cool for about 10 minutes

  9. Finish and decorate. Turn it out onto a serving plate, invert it, dust with powdered sugar, and serve 🍽️✨

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