Recipe by: Tania Nicaise

Source: “Plumcake dolci e salati”- Ilona Chovancova

This is a very light/fluffy version of carrot cake. The sweetness of the sugar and carrots is balanced by the walnuts. You can keep it for a couple of days wrapped in aluminium foil and eat it for breakfast. Delicious!

Ingredients (Cake)

  • 200 g cake flour, sifted
  • 2 eggs at room temperature
  • 125 g sugar
  • 125 g butter, melted but not hot
  • 250 g carrots (2-3 depending the size) grated
  • 2 handful walnuts, roughly chopped
  • ½ teaspoon cinnamon powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 pinch of salt

Ingredients (Lemon Icing, Optional)

  • 150 g icing sugar
  • 1 Tbsp boiling water
  • 3 Tbsp lemon juice

Instructions (Cake)

  • Preheat the oven at 180 C (350 F) degrees.
  • Lightly grease and dust with flour a 25 x 10 cm rectangular tin.
  • In a bowl, whisk at high speed the eggs with sugar till the mixture is pale and the volume tripled.
  • Add the flour, then the melted butter and the salt. Mix carefully.
  • Add the grated carrots, walnuts, cinnamon. Briefly mix and add the baking powder and the baking soda. Mix carefully.
  • Pour in the tin and bake for around 40 mins or until a skewer inserted into the center comes out clean.
  • Leave in the tin for 10 mins, then turn out on to a wire rack to cool completely.

Instructions (Lemon Icing, Optional)

  • Mix the icing sugar with the boiling water and the lemon juice.
  • Blend till the icing is spreadable and shiny.
  • Spread on the cake and leave to set 15 mins before serving.

Download PDF here: European Carrot and Walnut Cake Tania Nicaise

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