Carrot cake with walnuts
Description
The pastry is simple and quick to make. Carrot cake with walnuts can be baked as one large cake or in small molds. To make it even more fragrant, you can add a little citrus zest or ground ginger to the batter. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients you need. Roughly chop the walnuts with a knife and toast them in a dry frying pan for a few minutes, until they give off their characteristic aroma.
- 2
Step 2
Crack 3 small (or 2 large) eggs into a bowl. Add the sugar and whisk together.
- 3
Step 3
Pour in odorless vegetable oil and stir.
- 4
Step 4
Add sifted flour, cinnamon, and baking powder.
- 5
Step 5
Mix the dough thoroughly with a whisk.
- 6
Step 6
Grate the carrot on a fine grater, add it to the dough together with the nuts. Mix the dough thoroughly.
- 7
Step 7
Spread the dough in an even layer in a baking tin and bake in a preheated oven at 180°C for 40–45 minutes. Adjust the time to your oven. Pierce the loaf with a wooden skewer to check doneness—it should come out dry when withdrawn.
- 8
Step 8
Take the baked cake out of the oven and let it cool slightly. Optionally, dust with powdered sugar.
- 9
Step 9
Serve the muffin with milk, tea, or coffee.