Carrot Cake

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.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 693
• Protein: 11 g
• Carbs: 70 g
• Fat: 40 g

Ingredients

• 266.7 g Carrot ( finely grated )
• 2.7 piece Egg ( whole )
• 133.3 g Brown sugar
• 100 ml Sunflower oil
• 166.7 g Wheat flour ( sifted )
• 7.3 g Baking powder
• 1.3 tsp Cinnamon ground
• 66.7 g Walnut kernel ( crushed )
• 0.7 pinch Fleur de sel

Instructions

1. Carrot prep

   Grate the carrots finely. They should be supple and release a bit of juice, ensuring the cake stays moist.

2. Whisk eggs

   Whisk eggs and brown sugar vigorously. The mixture should double in volume, become foamy, and turn a light café au lait color.

3. Emulsify oil

   Pour the sunflower oil in a thin stream while whisking, as if making a mayonnaise, to properly bind the fat to the batter.

4. Mix dry ingredients

   Add flour, baking powder, cinnamon, and sea salt. Mix with a spatula until smooth, without overmixing to avoid making the batter elastic.

5. Finish and bake

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in an airtight container at room temperature. It tastes even better the next day.