1 minute read
Carrot Cake, USA
Country of Origin: USA
Yield: 1 loaf (15 slices) Prep time: 45 minutes Total time: 1.5 hours
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Ingredients
75 g Caster/Brown Sugar 175 mL Sunflower oil 140 g 3 medium grated carrots 100 g Raisins Zest 1 large orange 3 Large eggs 175 g Flour 1 tsp Baking powder 2 tsp Ground cinnamon 1 tsp Ground nutmeg 100 g Walnuts
Directions
1. Heat the oven to 180°C. 2. Line the base and sides of a loaf-sized baking tin with baking parchment. 3. Lightly mix the sugar, sunflower oil and eggs in a big mixing bowl with a wooden spoon. Stir in the carrots, raisins and orange zest. 4. Crumble the walnuts and add them to the mix. Reserve a couple of halves to add on top of the cake. 5. Sift the flour, baking powder, cinnamon and nutmeg into the bowl.
Mix everything together, the mixture will be soft and almost runny. 6. Pour the mixture into the prepared tin and bake for 40-45 min or until it feels firm and springy when you press it in the center. 7. At the 10 min mark, lay out the walnut halves in a line on top of the cake. 8. Cool in the tin for 5 min, then turn it out, peel off the paper and cool on a wire rack.
Did you know…
Sonication is the agitation of particles using sound. Sonication of carrots increases carotenoid production along with other nutrients. (Jabbar et al, 2014, LWT – Food, Science & Tech)
Victor Kolev
