Carrot Cake
Cake
- CarrotsWeight:9.2 ozVolume:2 cups
- EggsWeight:3.5 ozVolume:2 pcs
- Orange zestWeight:0.2 ozVolume:1 pc
- Vegetable oilWeight:8.5 ozVolume:1 1/4 cups
- Sour creamWeight:1.1 ozVolume:2 tbsp
- SugarWeight:7.1 ozVolume:1 cup
- Wheat flourWeight:10.2 ozVolume:2 1/4 cups
- Baking powderWeight:0.2 ozVolume:1 1/2 tsp
- Baking sodaWeight:0.1 ozVolume:1/2 tsp
- CinnamonWeight:0.1 ozVolume:1 tsp
- SaltWeight:0.0 ozVolume:pinch
METHOD
Cake
Grate 260 g of peeled carrots on a coarse grater (the side with large holes). Finely grate the zest of 1 orange. Add the eggs, zest, 240 g of vegetable oil, 200 g of sugar and 30 g of sour cream to the carrots. Mix until smooth.
Sift 290 g of flour with the baking powder, baking soda, cinnamon and salt into the carrot mixture. Mix.
Baking
Grease the pan and line it with parchment paper (I used a regular loaf pan). Pour the batter into the pan.
Bake in a preheated oven at 160°C (325°F) for 50–60 minutes. Check readiness with a wooden skewer or toothpick — it should come out dry.
Lemon Icing
- Powdered sugarWeight:5.3 ozVolume:1 1/3 cups
- Lemon juiceWeight:0.7 ozVolume:1/2 pc
METHOD
Lemon Icing
While the cake is cooling, mix 150 g of powdered sugar with the lemon juice until thick but runny (I used the juice of half a lemon).
Decoration
- Walnuts, choppedWeight:0.0 ozVolume:to taste
METHOD
Glazing & Decoration
Take the cake out of the pan and pour the icing over it. Decorate as you wish (I garnished it with chopped walnuts).
Allergens
- Gluten
- Eggs
- Milk
- Nuts
Calculated from the ingredients. Always check the packaging: ingredients vary between brands, and products may contain traces of allergens.
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