Carrot cake
Elphin tearoom Scotland
Equipment
- Four à 170°C
Ingrédients
- 100 g plain flour
- 75 g wholemeal flour
- 3 carrots peeled and grated 350g
- 1 large apple peeled and grated 50g
- 250 g caster sugar
- 175 g vegetable oil
- 2 eggs
- 80 g walnuts
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- pinch of table salt
- 1 tsp bicarb soda
Instructions
- Roast the walnuts at 170°C for 10 minutes.
- Mix the flours, spices, salt and bicarb together.
- Mix the grated carrot, grated apple and chopped nuts together.
- Whisk the sugar and oil together until combined. Whisk in the eggs one at a time. Keep whisking until smooth emulsified mixture, like mayonnaise.
- Stir in carrots/apples/nuts with a spatula or spoon.
- Fold in flour mixture to an even consistency.
- 170°C, 55 minutes (turn half way). Cool in tin.