Pumpkin and Carrot Cake
Description
The pastry is prepared simply and quickly. A very tasty cake with a slightly moist texture based on pumpkin, carrots, and walnuts. Making pumpkin-carrot cake is quite simple, and the whole process won’t take much time. You can add cinnamon, citrus zest, vanilla, chopped chocolate, etc. to the batter. A wonderful way to diversify home tea time. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Cut the carrot and pumpkin into pieces and blend them with a blender (you can simply grate them on a fine grater).
- 3
Step 3
Separately, beat the egg yolks with 50 grams of sugar.
- 4
Step 4
Add the chopped vegetables and chopped nuts.
- 5
Step 5
Add the flour and baking powder. Beat everything again.
- 6
Step 6
Whisk the egg whites with salt. Add the remaining sugar and whisk everything again until stiff peaks form. Add the whipped whites to the remaining ingredients and gently fold with upward motions from bottom to top.
- 7
Step 7
Grease a baking dish with oil. Dust the bottom and sides with flour or semolina. Pour in the prepared batter and bake the cake in the oven at 180 degrees for about 40 minutes.
- 8
Step 8
The pumpkin-carrot cake is ready. Let it cool, then carefully transfer it to a plate and, if desired, dust it with powdered sugar.
- 9
Step 9
The pastry is ready. Serve with tea.