Recipe for Carrot Cake
It is summer in Germany, and it is time to enjoy seasonal and fresh fruits and vegetables. Farmer’s markets and supermarkets are stocked with varieties that are hard to find during any other time of the year. Recently, I bought a big bag of carrots and made a Carrot cake. I added dates, walnuts, cinnamon, and a bit of almond essence, and it tasted delicious. This cake is perfect with coffee. Black coffee paired with this sweet and flavourful cake is a match made in heaven.
Let’s check out the recipe.
Equipment Needed:
Ingredients for Carrot Cake:Â Â
- 4Â Medium-Sized Eggs
- 200 gm Brown Sugar
- 220 gm Softened Butter
- 300 gm Refined Flour
- 1 Pinch Salt
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 220 gm Carrots; washed, peeled and grated
- 100 gm Walnuts; toasted, cooled and chopped
- 200 gm Dates; chopped
- 1 tsp Cinnamon Powder
- 5-6 Drops Bitter Almond Essence (Optional)
Method to Make Carrot Cake:
- Turn on the oven to 180 deg C and let it preheat for 10 minutes.
- In a large mixing bowl, add eggs and sugar.
- Whisk them together (using an electric mixer) until the sugar melts and the mixture becomes light and frothy. Then, add butter and whisk it in.
- Combine the dry ingredients: Flour, Baking Powder, Baking Soda, Salt, and Cinnamon powder. Pass them through a sieve and add them to the whisked mixture.
- With a silicon spatula, gently mix until all the ingredients are combined well.
- Add walnuts, dates, carrots and almond essence. Mix everything.
- Transfer this mixture to a greased baking mould. Fill it to only half its height, leaving enough scope for the cake to rise.
- Sprinkle some sugar.
- Bake at 180 degrees C for about 50 minutes or until a toothpick, when inserted, comes out clean.
- Remove from the oven and let it cool. After about 30 minutes, remove it from the mould. Slice and serve.
Some Notes about Ingredient Sourcing in Germany:
- Eggs: I prefer organic eggs, called Bio Eier in German. Read more about eggs in German Supermarkets here.
- Brown Sugar: I used Vollrohrzucker. Read more about sugar varoeyies in German supermarkets here.
- Butter: I used unsalted Deutsche Markenbutter. Read more about butter varieties in German supermarkets here.
- Refined Flour: I used Weizenmehl 405. Read more about flour varieties in supermarkets here.
- Salt: I used regular Jodsalz. Read more about salt varieties in German Suoermarkets here.
- Baking Powder: It is called Backpulver. It comes in 15gm sachets.
- Baking Soda: Baking Soda is called Natron.
- Carrots: Called Mohren/Karotten. Easily available in the vegetable section of supermarkets.
- Walnuts: Called Walnusskerne. Easily available in supermarkets.
- Dates: Called Datteln. Easily available in supermarkets.
- Cinnamon Powder: Called gemahlene Zimt. Easily available in the spices section of supermarkets.
- Bitter Almond Essence: Called Bitter Maldel Aroma. It is stocked along with other baking ingredients in supermarkets.
Here is the recipe in printable format:
Carrot Cake
Moist, delicious cake made with carrots, dates, walnuts and cinnamon. Perfect with black coffee.
Equipment
- Mixing bowl
- Whisk
- Spatula
- Baking Mould
- Oven
Ingredients
- 4 Medium-Sized Eggs
- 200 gm Brown Sugar
- 220 gm Softened Butter
- 300 gm Refined Flour
- 1 Pinch Salt
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 220 gm Carrots; washed, peeled and grated
- 100 gm Walnuts; toasted, cooled and chopped
- 200 gm Dates; chopped
- 1 tsp Cinnamon Powder
- 5-6 Drops Bitter Almond Essence (Optional)
Instructions
- Turn on the oven at 180 deg C and let it preheat for 10 minutes.
- In a large mixing bowl, whisk together (using an electric mixture), eggs and sugar untill the sugar melts and the mixture becomes light and frothy.
- Then, add butter and whisk them in.
- Combine the dry ingredients, i,e. Flour, Baking Powder, Baking Soda, Salt and cinnamon powder. Pass them through a sieve and add them to the whisked mixture.
- With a silicon spatula, gently mix till all the ingredients are combined well.
- Add walnuts, dates, essence and carrots. Mix everything.
- Transfer this mixture to a greased baking mould. Fill it to only half its height, leaving enough scope for the cake to rise.
- Tap and level the batter.
- Bake at 180 degrees C for about 50 minutes or until a toothpick, when inserted, comes out clean.
- Remove from the oven and let it cool. After about 30 minutes, remove it from the mould. Slice and serve.
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