Anyone would have thought that carrot cake is just one of those basic, amateur recipes that could blindly be made. I remember it was possibly the first cake recipe that I followed as a child. It was a good recipe though, the one they used to make at my grandma's house. She lived in a place that translates from Spanish as 'The Paradise', and, funnily enough, it may well have been that it was just the abode of cake, baking heaven, where nothing could possibly go wrong in the oven. From a more objective perspective, my grandma had the most extraordinary cook living with her, an Ecuadorian lady blessed with talented skills- my brother even named one of his children after her- so you get an idea of how much we loved her carrot cake! With the pass of time I lost my ‘little mermaid’ recipe notebook and with it the grace of carrot cake making. Years of carrot cake curse followed and I then gave up and was terrified to use the orange-coloured root to make anything other than bland soup. But the pandemic lockdown have empowered me with courage and I decided to break with the curse once and for all. Apologies in advance to any cream cheese icing fans out there, but I like my carrot cake just at it is, simple, spongy and a bit 'nuts' as I am, but ‘paradisiac’ as this recipe turned out to be. Enjoy it!
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| © The Teaspoon |
Ingredients
4 eggs
200 g sugar of your choice
250 ml vegetable or sunflower oil
1 tsp vanilla extract
1/2 tsp bicarbonate of soda
1/4 tsp salt
1 tsp ground cinnamon
280 g all purpose flour
2-3 medium carrots- grated
150 g walnuts
Method
Preheat the oven to 180C/350F
Line a loaf tin with baking parchment and set aside.
In a bowl use an electric mixer to combine the oil, sugar and eggs for 1-2 min. Add the rest of the ingredients except for the walnuts and continue mixing until the batter is homogeneous. Add the walnuts and fold in using a spatula. Pour the batter in the prepared tin and bake in the preheated oven for about 45 min or until when a knife inserted in the middle comes out clean. Allow to cool down completely before serving. Enjoy!
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| © The Teaspoon |
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| © The Teaspoon |
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