Carrot cake with nuts, cranberries and orange Carrots are used to make pies and cakes from the Middle Ages, when the products used to sweeten baking were very expensive and difficult to find. Carrots contain a lot of sugar, and can be a wonderful substitute. The popularity of carrot cake reached its peak in the UK during the Second World War - during a deficit. The classic carrot cake includes only carrots and orange juice, but the addition of nuts, raisins or dried berries is a pleasant innovation that turns this juicy cake into an even more delicious treat!
Ingredients:- Carrot 140g
- Ginger dry 0.5 tsp.
- Carnation ground 0.5 tsp.
- Cinnamon powder 1 tsp.
- Brown sugar 140 g
- Sunflower refined oil 150 ml
- Flour, wheat 85 g
- Flour, wheat, whole-grain 85 g
- Eggs chicken 2 pcs.
- Orange 1 pc.
- Hazelnut 50 g
- Dried Cranberry 20 g
- Dark raisins 50 g
- Soda 1 tsp.
- Step 1 You need carrots, hazelnuts, raisins, dried cranberries, juice and zest of one orange, eggs, a mixture of wholemeal and common flour, brown sugar, a mixture of spices and cinnamon, soda and sunflower oil.
- Step 2 Brush the carrots and grate them on a large grater.
- Step 3 Squeeze the juice from the orange and rub the zest. Soak the raisins and cranberries in the juice and put in the microwave at medium power for 1-2 minutes.
- Step 4 Grind the hazelnuts with a rolling pin to a crumb of medium size.
- Step 5 Mix the dry ingredients: flour, sugar, soda, a mixture of spices and cinnamon.
- Step 6 Add the egg with the sunflower oil into the dry mixture. Next, add orange juice and zest, along with soaked berries, grated carrots and nuts.
- Step 7 Mix gently so that all the flour absorbs the liquid. But not too much!
- Step 8 Lubricate the mold with oil and pour the mixture. Equalize with a spoon.
- Step 9 Bake in a preheated oven for up to 180 ° C for 1 hour. Do not open the oven for the first 30 minutes.