When I’m going to spend a few days of vacation with my family in the center of France, I take the opportunity to photograph everything we eat and ask everyone for his recipe.
– And how did you do this?
– How did you prepare this?
– How long does it take to cook? And at what temperature?
– Where did you find this recipe?
– Wait, don’t use it right away, I have to take a picture.
In short, not at all painful for the girl.
Anyway, this carrot cake is my aunt’s and it’s super super good.
You need for a cake :
- 2 eggs
- 125 ml of neutral oil (e.g. rapeseed)
- 85 g brown sugar
- 1 teaspoon of vanilla extract (or 2 teaspoons of vanilla sugar)
- 140g wholemeal flour
- 1 teaspoon baking soda
- 1 teaspoon of baking yeast
- 1 teaspoon ground cinnamon
- 150 g of carrots grated
- 50 g of crushed nuts
- 50 g of raisins
- 1 pinch of salt
- 15 g of butter for the mould.
Preheat the furnace to 175°C. Butter your cake tin.
In a salad bowl, mix the eggs, oil, sugar and vanilla. Add the flour, baking soda, yeast, salt and cinnamon. Mix and then add the grated carrots, nuts and raisins.
Pour into the cake pan.
Cook for 40 to 50 minutes. To check that the cake is cooked, push the blade of a knife into the heart of the cake, it should come out dry.
Let cool for 10 minutes in the mould, then remove from the mould on a wire rack and let cool completely before serving.