Gâteau aux carottes – French carrot cake with walnuts Recipe
French carrot cake is lighter than its American cousin – less frosting, more delicate, moist cake scented with cinnamon. It’s a favourite cake in many cafés, served with afternoon espresso or tea. The carrot keeps the cake fresh and soft for a long time, and the nuts add a pleasant crunch.
Prep Time
25 min
Cook Time
40 min
Total Time
65 min
Servings
10
Ingredients
- carrot finely grated - 250 g
- wheat flour - 200 g
- sugar - 150 g
- vegetable oil e.g. rapeseed - 120 ml
- egg - 3 piece
- baking powder - 2 teaspoon
- ground cinnamon - 1 teaspoon
- walnuts roughly chopped - 60 g
- raisins optional, soaked in warm water - 40 g
- salt - 0.25 teaspoon
- icing sugar for dusting after baking - 2 tablespoon
Main Ingredient:
carrot
Preparation
- Preheat the oven to 180°C (top and bottom heat). Line a rectangular loaf tin or a round tin about 22 cm in diameter with baking paper.
- Peel the carrots and grate them finely. If using raisins, pour warm water over them for 5–10 minutes, then drain and pat dry.
- In a large bowl mix the flour, baking powder, cinnamon, salt and chopped walnuts.
- In another bowl beat the eggs with the sugar for 2–3 minutes with a mixer or whisk until the mixture lightens slightly and becomes foamy.
- Pour the oil into the eggs and mix until combined.
- Add the grated carrot and raisins and gently mix with a spoon.
- Add the dry ingredients to the wet and mix only until the flour disappears – do not overmix so the cake doesn’t turn out dense.
- Pour the batter into the prepared tin and smooth the top with a spoon.
- Bake for about 35–40 minutes, until the top is golden and a skewer inserted into the centre comes out dry or with a few moist crumbs, but no raw batter.
- Remove the tin from the oven, leave the cake to stand for 10 minutes, then transfer it to a rack to cool completely. Dust the top with icing sugar before serving.
Storage
In fridge:
4 days
Freezing:
Yes
Store leftover cake in an airtight container at room temperature for up to 2 days, or in the fridge if it’s warm. Bring to room temperature before serving so it’s soft and aromatic.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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