Ingredients for the recipe
- 300 g carrots, (peeled and grated)
- 4 eggs, medium
- 300 g brown sugar
- 150 g sunflower oil
- 1 teaspoon(s) cinnamon
- ½ teaspoon(s) ginger, powder
- 1 vanilla powder
- 300 g all-purpose flour, + extra for the loaf tin
- 1 pinch salt
- 1 tablespoon(s) baking powder
- butter, for the loaf tin
Recipe preparations
Preheat the oven to 180°C (350°F) set to fan.
Grate the carrots using the large holes of a box grater, and add them to a dishtowel.
Drain the carrots well to remove all the moisture and set them aside.
Put the eggs and the sugar into a mixer’s bowl, and beat them with the paddle attachment at high speed, for 4-5 minutes, until very fluffy.
Stop the mixer for a while and start beating again at low speed.
Add gradually the sunflower oil, cinnamon, ginger, and vanilla powder, and increase the speed.
Put the flour, salt, and baking powder into a bowl, stop the mixer, and add the dry ingredients.
Add the carrots and beat the cake batter at low speed, just for a few seconds, until completely smooth.
Use a silicone spatula to scrape down the sides of the bowl and fold the cake batter.
Butter and flour a 10×35 cm loaf tin.
Pour the cake batter into the loaf tin and spread it evenly over the whole surface.
Put the loaf tin in the oven and bake the cake for 45-50 minutes at the top oven rack position.
Remove the loaf tin from the oven, let the carrot cake cool, and then unmold it.
Cut the cake into pieces and serve.