Fluffy carrot cake and a bit of cinnamon is the quintessence of home flavors. The addition of oil makes the baked goods stay fresh and elastic for a long time. Serve them decorated with icing made of powdered sugar and a little water.
This is a perfect dessert for afternoon coffee or tea, and it will also look interesting on the Easter table.
- 200 g of spelled flour,
- 120 ml rapeseed oil,
- 2 cups of grated carrots,
- 70 g of white sugar,
- 3 eggs,
- 1 teaspoon of cinnamon,
- 1 teaspoon of baking powder,
- 1 teaspoon of baking soda.
Peel and grate the carrot. Set aside.
In a bowl, mix flour with cinnamon, baking powder and soda. This will ensure that the ingredients are evenly distributed in the dough.
Pour oil into a large bowl and add sugar. Mix on high speed, adding eggs one at a time. Add each subsequent egg only when the previous one is well combined with the mixture.
Reduce the mixer speed and gradually add the dry ingredients. Mix just until combined.
Finally, add the grated carrot and mix gently with a spatula.
Preheat the oven to 180°C. Line a 26 cm long cake tin with baking paper or lightly grease it and sprinkle with flour.
Pour the dough into the prepared pan and smooth the top.
Bake for about 55-60 minutes, until the stick is dry. If the top starts to brown too much, you can cover the cake with baking paper at the end of baking.
After baking, leave to cool slightly and then remove from the tin.
Decorate as you wish, e.g. with powdered sugar or icing.
Source: Terazgotuje.pl
See also:
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Poles love this cake. It is irreplaceable for holidays, name days and birthdays
