Carrot cake

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I wanted to bake a cake for my guests who are staying over a few days and thought I would try the carrot cake again but this time the one of Pili as the one I made last time was not as moisturised as I wanted.

The full recipe can be found here. I must say it’s super delicious and incredibly moisturised. I’m not baking so often as I’m better with salty plates, but this one is just perfect.

 

  • 2 eggs
  • 150g brown sugar (I put white as I didn’t have brown and put 20g additional by mistake)
  • 100 ml of olive oil (I put sunflower oil this time)
  • 150g of flour (normal)
  • 170g of carrots
  • 50g of nuts (I put almonds instead as that’s the only thing I had)
  • 4 spoon of Figue marmelade (o manzana) I didn’t have so I couldn’t put it
  • zest of orange (I didn’t have any so I added instead almond oil)
  • Spoon of lino (I didn’t have any left)
  • Cinnamon
  • baking powder
  • salt (I forgot it)

Check the full recipe on the blog (link above) of Pili, I will just comment the changes I did because I actually between what I didn’t have and what I forgot, it’s still a few changes. lol. I imagine it was even better with everything 🙂 You can try!

What I did:

  • Mix the sugar and eggs together until whiten
  • add the flour
  • add the oil
  • add the nuts, marmalade, cinnamon, baking powder, salt and finally the grated carrots
  • Bake for about 40n at 195°C the first 20mn, the lower to 185°C for 10mn and lower to 175°C until it’s cooked.
  • Don’t leave in the oven, get it out when cooked and let it cold before removing from the baking tray

 

 

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5 COMMENTS

  1. J’ai essayé le carrot cake, le résultat n’était pas trop mal mais le gâteau n’était pas aussi “levé” que toi. Je crois que ça vient du moule en silicone et j’avais un moule sans cheminée, la cuisson ne donne pas un très bon résultat, je vais acheter un moule classique je pense. J’ai juste fait une variante en ajoutant 2 petites cuillères de gingembre en poudre comme j’avais vu aux US. J’ai utilisé la confiture de figue mais j’essaierai avec de l’abricot car la figue c’est fade. Il me tarde d’essayer une nouvelle de tes recettes !

  2. […] When we have guests, I usually bake a carrot cake for breakfast. With some minor changes depending on which seeds, marmalade or other nuts I have in the kitchen, it varies little. The base remain the same recipe from last one that you can find here. […]

  3. […] When we have guests, I usually bake a carrot cake for breakfast. With some minor changes depending on which seeds, marmalade or other nuts I have in the kitchen, it varies little. The base remain the same recipe from last one that you can find here. […]

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