Combining the freshness of passion fruit with the sweetness of carrots, this moist carrot cake will delight your fall snacks. Perfect with tea or coffee, it's the ideal snack to make with your children during the All Saints' Day holidays!
Ingredients (for a 20 cm diameter cake) :
- 250 g grated carrots
- 200 g of flour
- 150 g brown sugar
- 100 g caster sugar
- 150 ml vegetable oil
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon baking soda
- 1 sachet of baking powder
- A pinch of salt
- 100 g crushed walnuts (optional)
- A jar of Carrot Passion jam
The steps of the recipe:
- Prepare the ingredients: Preheat your oven to 180°C. Finely grate the carrots and set aside.
- Mix the wet ingredients: In a large bowl, whisk the eggs, brown sugar, powdered sugar, and oil until smooth. Add the vanilla extract and grated carrots.
- Stir in the dry ingredients: In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and a pinch of salt. Gently fold this mixture into the wet ingredients until just combined. Add the chopped walnuts if desired.
- Pour into the pan: Pour the batter into a greased and floured cake pan. Add spoonfuls of Carrot Passion Jam on top and gently marble it with a knife for a visual effect.
- Bake: Bake for about 30 to 35 minutes, or until a knife inserted in the center of the cake comes out clean. Let cool in the pan for 10 minutes before turning out onto a wire rack.
- Frosting (optional): For a delicious touch, prepare a cheese cream by mixing 200g of cream cheese, 100g of icing sugar and 50g of softened butter. Spread it over the cooled cake.
- Decoration: Decorate with a few nuts or lemon zest for a colorful touch.
A real treat to make at home!
