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
- total
- Medium
- level
20 min prep · 50 min cook
What you will need
-
Carrot 0.5 pcs -
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.
Steps to cook
-
Prepare the ingredients. Prepare the ingredients; today's dish will be made from these ingredients 🥕✨
-
Grate the carrots. Clean the carrots and grate them finely
-
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
-
Add the flour. Gradually add the flour and, stirring constantly, work it into the batter
-
Add the other ingredients. Add the baking powder, oil, and milk and mix for about 2-3 minutes until a smooth batter forms
-
Add the carrots. Add the grated carrots and mix so they are evenly distributed throughout the batter
-
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
-
Let cool. Remove the finished cake from the oven and let it cool for about 10 minutes
-
Finish and decorate. Turn it out onto a serving plate, invert it, dust with powdered sugar, and serve 🍽️✨
Ratings and comments
Be the first to rate this meal. Reviews are added in the Goulash app and shown here read-only.
More from this category
Bundt Cake
Note: 4 servings = 1 bundt cake. A classic dessert with cocoa. A moist batter baked in a traditional bundt pan makes a great accompaniment to coffee or for serving to guests.
