Do you like carrot cake? I like it very much! It turns out that it can be the perfect way to use up the “leftovers” that are left over from making the juice of this orange veggie!
The carrot cakes I ate had a negligible amount of carrots, and the taste was not intensive. In this case, the result of your work will be a delicious and moist orange-colored cake!
Ingredients for the carrot cake
- carrot shavings (after juice) – 1 liter (about 4 glasses)
- eggs – 3 pieces
- wheat flour – 3-4 tbsp
- potato flour – 3-4 tbsp
- baking powder and soda – 1 teaspoon each
- oil – 50 ml
- raisins – half a cup
- hazelnuts – a handful (no more than half a cup)
- orange flavor – 1 tsp
- cinnamon – 1 tsp
Carrot cake recipe
Making this cake is not difficult. If you have a mixer, you can combine all ingredients (except raisins and nuts) with it. However, I did it manually. The mass is good to mix and it doesn’t take long. Finally, add the raisins and nuts mentioned above! Grease the form and sprinkle with breadcrumbs. Pour the mass and bake at 180 degrees for about 50-60 minutes.
You will not always be able to test the dough readiness with a stick, because it is quite moist inside. I used a silicone cake pan.
After removing from the oven, the dough should be sprinkled with powdered sugar, because, as you have noticed, the only sweetness that is present in it comes from carrots and raisins.
Is it good?
I haven’t eaten such a carrot cake yet. It is moist and very carroty, and tasty at the same time! You must try it. There is no point in throwing away the leftover juices if you can make such a miracle out of them!