Carrot cake

Ingredients

• 300 g of finely grated carrots
• 300 g of flour
• 200 grams of sugar
• 2 packets of sugar vanilla or vanilla sugar
• 3 tablespoons of baking powder
• 200 g of butter
• 1 tablespoon of salt
• 3 eggs
• 200 g of chopped walnuts
• 200 ml of orange juice (freshly squeezed, purchased in a bottle)
• 2 tablespoons of lemon juice
• The skin of a lemon, grated
• 1 tablespoon of ground cinnamon
• Baking dish for cakes, dimensions 30 x 40 cm
• 1 baking oven

Remove the grated carrots from the bowl and mix them with 2 tablespoons of lemon juice.

The eggs and sugar are beaten together until they form a smooth, even mixture.

In a large mixing bowl, combine the flour, vanilla sugar, butter, baking powder, a pinch of salt, lemon zest, chopped walnuts, cinnamon, and lemon juice.

Next, pour in the flour mixture into the already beaten egg mixture, and gently mix at a low speed for a few turns to thoroughly incorporate the flour and achieve a smooth batter.

Add the grated carrot to the egg and flour mixture, and mix thoroughly one last time.

Preheat the oven to 180 °C (or 160 °C if you are using an extractor hood).

Cover the dish with parchment paper.

Evenly distribute the egg and carrot powder mixture in the dish, then bake for approximately 30 minutes (at 180 °C) or 20 minutes (at 160 °C with ventilation).

Once baked, the cakes are removed from the oven and allowed to cool.

Before serving, they can be cut into appropriately sized rectangular or square pieces.