Carrot cake usually comes out dry because the liquid has been squeezed out of the carrot. Do not throw it away; the moisture of the cake comes from there. Use a fine grater, because coarsely grated carrot stays uncooked inside the cake and feels fibrous. Do not overdo the cinnamon and clove either, as the spice should not bury the taste of the carrot.
Ingredients
For the cake
Optional
For the top
Method
-
Grate the carrot
Grate the carrots finely. DO NOT SQUEEZE THE LIQUID OUT, as the moisture of the cake comes from it.
-
Heat the oven
Heat the oven to 175 degrees, then grease and flour the tin.
-
Whisk the eggs
Whisk the eggs and sugar for 5 minutes, until pale and doubled in volume.
-
Add the oil
Pour in the oil slowly, whisking as you go.
-
Mix the dry ingredients
Sift in the flour, baking powder, cinnamon, clove and salt and fold them through with a spatula.
-
Fold in the carrot
Stir in the grated carrot, and the walnuts and raisins if you want them. Do not overmix.
-
Into the tin
Pour into the tin and tap it gently on the counter to release the air bubbles.
-
Bake
Bake at 175 degrees for 45 minutes. A skewer into the middle should come out clean.
-
Cool
Leave in the tin for 15 minutes, turn out, and dust with icing sugar once cool.
Tips
- Do not squeeze the liquid out of the carrot; a cake made with squeezed carrot is completely dry by the second day.
- Use a fine grater. Coarsely grated carrot stays uncooked inside the cake.
- Do not overdo the spice, a quarter spoon of clove is enough; more buries the taste of the carrot.
- Do not open the oven door in the first 30 minutes to check on a rising cake, or it sinks.
Nutrition
Values are per serving and approximate.