Carrot Cake Recipe
I love fruitcakes because of the moistness that the fruit gives to the cake. I think what I really like is that it has its own natural wetness without the need to pour any sauce on it, as in wet chocolate cakes. Because in wet cakes with chocolate or cocoa, if the sauce poured on it is not adjusted well, either the cake will be too wet, or some parts will be wet and some parts will be dry. In short, it is necessary to keep a good rate there. But not so with fruitcakes. If you have trouble making cakes and don't have a bakery that lets you down, they will never disappoint you.
Carrot cake is one of the first things that comes to mind when you think of fruit cake. Even though he started making a premium after the movie Issız Adam, I loved him long ago. It goes back to my childhood, my love with carrot and cinnamon. When I was a kid, grating cinnamon with my tiny hands was difficult and boring. I've grown, my hands have grown, but my mind about grating carrots hasn't changed. I still think it's a very boring job. It's one of those things for me that makes you say you can't do it. But when there is such a beautiful and delicious cake on the end, even it is tolerated.
Enjoy the recipe...
- 3 eggs,
- 3/4 cup granulated sugar,
- 1/3 cup vegetable oil,
- 1 cup whole milk,
- 2,5 cups flour,
- 25 gr. baking powder,
- 1 teaspoon cinnamon,
- 2 carrots,
- 1 cup coarsely ground walnuts.
- Cream together the eggs and sugar until white and frothy,
- Whisk in the vegetable oil and milk
- In a separate bowl stir together the flour, baking powder and cinnamon,
- Add the dry ingredients into the wet mixture slowly while whisking,
- Finally fold in the grated carrots and walnuts,
- Pour the batter into a greased springform pan,
- Bake at 200 degrees celsius preheated oven until the top is golden.