Since long I wanted to do this cake, but for a reason or for another, I never had time.
I used to eat it sometimes several years ago, but lately I didn’t.
But this time the wish came to my mind suddenly, so I said to myself “yes, now I do it!” 🙂
The recipe is quite simple, there are not really technical difficulties in its execution, but I realized that most of the recipes are made with seeds oils, and I don’t have a good relationship with industrially refined seeds oils 🙂 so, I used as usual a good butter.
If you want to follow the most common recipes about this cake, feel free to change the butter with seeds oil.
Let’s see the procedure!
- 300g flour **
- 300/350g carrots
- 150g of melted butter
- 150g brown sugar
- 50g pine nuts (or you can use almonds if you prefer, or also walnuts)
- 3 eggs
- a pinch of salt
- 7g of dry yeast (or 14g if you want it softer, I used 7g and it was ok for me)
** In this case I used an organic italian wheat flour “Tipo 1”, which is perfect for cakes that don’t require long leavening times, but as you know every country has different ways to call the flours, so just to explain it was a flour ground with a millstone and it has an ash content of about 0,89% and a higher protein content, about 13,6%, so it’s not the thinnest, but I don’t know how this type of flour is called exactly in every single country. Anyway, you can use also a normal wheat flour, it will have probably a less “rustic” taste, but the cake will be also ok 🙂
- First of all, switch on the oven at 175/180 °C static mode, then peel the carrots and grate them very small. I left a part of them in bigger pieces (just a bit bigger, not too much, otherwise it will not cook enough), but you can also put everything in the food processor and reduce it in very small pieces, it’s up to your taste and if you want the cake to be more or less rustic. Then dry the grated carrots a bit, it must not be too much wet.
- Then take a bowl, and whisk the eggs together with the brown sugar (or if you prefer, use the white sugar). Do it for about 10 minutes, it must be fluffy.
- Now, while whisking, add gradually the butter that you previously melted.
- Stop with the whisks, and add the carrots to that cream. Then sift the flour, mix the dry yeast in it, and start to add it to the fluffy cream, and by using a wooden spatula/big spoon mix it from down to up, gently, without breaking the air in the cream. Do it until all the flour is inside.
- Then squeeze the pine nuts (or almonds, or a mix of both) and add it to the cream too.
- Add the salt, and put everything in a cake pan, I used a high rectangular shape of 25×11 cm, but use what you prefer, you can make it lower and larger too. But before spread some butter and flour on the bottom.
- Put it in the oven, about 45 minutes (every oven is different). Check if it’s ready with a toothpick, if it comes out clean then it’s ready 🙂
- Enjoy, I think with a cup of tea it fits very well 🙂 you can dust the cake with powdered sugar if you would like.
PS: you could also add some little chocolate chips, or some spices like cinnamon or ginger, or lemon zest 🙂 up to your taste and fantasy 🙂
Flour: farina biologica Tipo 1 from “Azienda Agricola Floriddia”