Carrot Cake

I usually make carrot cake only for Easter, although not always. I guess I associate it with bunnies :) Until now, though, I hadn't found a recipe that would turn out well for me every time. Today I made a delicate, light and fluffy cake for the second time, simple and quick, and I decided to hold off on the mazurek (a flat Polish Easter cake) and share this carrot cake recipe instead.

Carrot cake

If you're not yet convinced by cakes with vegetables, then just like in the pumpkin brownies, you can't taste the carrot here. It only adds fluffiness, moistness and color. You might see little bits of carrot, but that just adds to the charm of this cake.

Carrot cake

Instructions - Carrot Cake:

Preheat the oven to 185°C (365°F) and line a 22-24 cm springform pan with parchment paper.

Cut the carrots into pieces and put them in a blender jar together with the eggs and oil. Blend into a smooth, creamy mixture. The carrots should be completely blended. Mix the flour with the baking powder, cinnamon, salt and sugar, then combine with the wet ingredients until just mixed. Pour into the prepared pan and bake for 50 minutes. After that time, check with a toothpick to see if the cake is done. Transfer to a wire rack to cool.

Meanwhile, prepare the glaze. Melt the chocolate in a saucepan, then add the butter and the powdered sugar, if using. Pour over the cake and set aside until completely cooled.

Enjoy!

Inspiration