Carrot Cake
Ingredients
- 266.7 gCarrot (finely grated)
- 2.7 pcEgg (whole)
- 133.3 gBrown sugar
- 100 mlSunflower oil
- 166.7 gWheat flour (sifted)
- 7.3 gBaking powder
- 1.3 tspCinnamon ground
- 66.7 gWalnut kernel (crushed)
- 0.7 pinchFleur de sel
Method
A moist and dense crumb, punctuated with crunchy walnut pieces. The warm scent of cinnamon blends with brown sugar to form a lightly caramelized crust.
- 1
Grate the carrots finely. They should be supple and release a bit of juice, ensuring the cake stays moist.
- 2
Whisk eggs and brown sugar vigorously. The mixture should double in volume, become foamy, and turn a light café au lait color.
- 3
Pour the sunflower oil in a thin stream while whisking, as if making a mayonnaise, to properly bind the fat to the batter.
- 4
Add flour, baking powder, cinnamon, and sea salt. Mix with a spatula until smooth, without overmixing to avoid making the batter elastic.
- 5
Fold in the grated carrots and crushed walnuts. Pour into a lined tin. Bake at 180°C. The cake is ready when a knife blade comes out clean and dry.
Frequently asked questions
How do you get this dish right?
- Do not squeeze the carrots after grating; their juice is the secret to the moisture.
- If the top browns too quickly, cover with parchment paper halfway through baking.
How long does this dish keep?
Keeps for 3 days in an airtight container at room temperature. It tastes even better the next day.
