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Did you know that carrots have been used in sweet cakes since the Middle Ages? This was because it was a cheap product and it still gave the cake the sweet taste. Only since the 70s it has been popular in the Netherlands and today almost everyone knows this delicious cake!
With this recipe you will quickly get the authentic taste and you can add different ingredients in terms of nuts and raisins, it's just what you like!

Recipe

Classic Carrot cake

Enjoy a delicious slice of Carrot cake during a High Tea!

Course	Sweets
Kitchen	Dutch
Servings	8-10 people

Preparation time

Preparation time	30 min
Time in oven	55 min
Stiffen up min.	60
Total	2 h 45 min

Equipment

Springform 18-20 cm
Cake rack
Baking spatula
Kitchen scale
Piping bag
Glazing knives

Ingredients

5 eggs
300 ml sunflower oil
250 gr soft sugar
2 tsp vanilla extract
300 g self-rising baking flour
Pinch of salt
2 tsp. cinnamon
400 g grated carrots
125 g walnuts
Butter
Walnuts for decoration
400 g cream cheese (for topping)
100 g butter (for the topping)
150 g powdered sugar (for the topping)

Classic Carrot cake

Preheat the oven to 180 degrees (165 degrees at the hot air oven)
Beat the eggs, sunflower oil, caster sugar and vanilla extract for 3 to 4 minutes with a mixer.
Add the self -rising flour, pinch of salt and cinnamon and mix everything with a spoon. Spoon the grated roots through the batter.
If desired, you can still add chopped walnuts (25 grams) or violated raisins (40 grams).
Place a piece of baking paper on the bottom of the spring form. Grease the edges. Then pour the batter into the spring form
Bake the Carrot Cake for 50 to 60 minutes, then let cool for at least an hour

Baking

Classic Carrot cake

Preparation time

Equipment

Ingredients

Classic Carrot cake

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