Carrot cake became very trendy in Turkey a few years ago. It was because of a famous movie. Everyone one baking carrot cakes in those times. I also baked a lot of carrot cakes once.
My carrot cake recipe is with oil and milk in accordance with the general Turkish cake making style. I designed my carrot and cinnamon muffin recipe with heavy cream, as in my popular marble cake recipe. In my opinion, butter cakes such as chocolate chip cake recipe and cream cakes are by far better than oil cakes. You will see this when you follow the carrot cinnamon muffin recipe exactly. If you don’t want to use heavy cream and want to make muffins, you can bake the carrot cinnamon cake recipe in muffin molds.
I would like to summarize a few tips regarding cakes and muffins in general;
- Don’t linger. Do not linger while adding the ingredients to the batter, stirring, pouring the dough into the mold and before baking. Add the ingredients without waiting between them, whisk, pour into the mold and bake immediately.
- Use the flour as needed. The recipes give you an amount of flour but this amount may change according to your ingredients, so arrange the flour amount according to the consistency of the batter.
- Preheat oven to full extent. Turning on the oven two minutes before you start cooking does not mean that you have heated the oven. The oven takes much longer to warm up. When you switch on the oven, a light or sign lights up in front of it. When that sign goes out, it means that your oven is fully warmed up.
- Do not keep time. The cooking time of the cake may be given in the recipes you use, but it makes no sense. The cooking time varies a lot depending on your oven, the mold you use, and many other things. Therefore, cook by observing, not keeping time. Wait to see the colour change on the cakes you bake through the oven glass. After seeing this, check if the inside is cooked by doing a toothpick test.
- Wait for it to cool. Especially for cakes, wait for it to TOTALLY to cool down before removing it from the mold. Do not try to turn the cake mold upside down randomly. Make sure the cake is detached from the mold by inserting a spatula around the edges before turning it over.
- 2 eggs,
- 3/4 cup sugar,
- 200 ml heavy cream,
- 1.5 cups flour,
- 2 small carrots,
- 1 cup of coarsely ground walnuts,
- 1 teaspoon of cinnamon,
- 1 packet of baking powder.
- Beat eggs and sugar in a deep bowl,
- Add the heavy cream and whisk,
- Add the flour little by little and beat,
- Add the baking powder and cinnamon together with the flour in half of the flour and whisk,
- Add and beat the remaining flour gradually, controlling the consistency of the dough, as needed to obtain a thick dough,
- Add the grated carrots and walnuts and mix,
- Divide the mixture into muffin molds and bake in a preheated oven at 180 C degrees until they are browned and the toothpick comes out clean.