Carrot cake
Elphin tearoom Scotland
Temps de Cuisson
55
min à 170°C
Temps de Cuisson
55
min 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.