Autumnal Carrot and Walnut Cake

The carrot cake recipe does not have a precise invention date, as it is the result of the evolution and adaptation of a variety of baking recipes using carrots and other ingredients. However, carrot cake became popular in the United States in the 1960s and 1970s and was popularized by American chefs.

Carrot cake is believed to have evolved from a European tradition of baking with carrots and was adapted to the tastes and ingredients available in North America. This dessert gained popularity due to its moist texture, rich cinnamon flavor, and the vanilla cream cheese frosting often used to cover it.

Over time, carrot cake has become a beloved dessert worldwide and has evolved into different variations and styles, depending on the personal and regional preferences of chefs. Today, carrot cake is one of the most popular vegetable cakes and remains a classic in many kitchens.

Ingredients:

• 130 g chopped walnuts
• 300 g packed brown sugar
• 100 g granulated sugar
• 240 ml vegetable oil or melted coconut oil
• 4 large eggs
• 130 g applesauce
• 1 teaspoon pure vanilla extract
• 300 g whole wheat flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 260g grated carrots

*optional

• serve the carrot cake with mascarpone

Preparation method:

1. Preheat the oven to 175°C and grease a loaf pan.

2. In a large bowl, mix the brown sugar, granulated sugar, and oil until smooth.

3. Add the eggs one by one, mixing well after each addition.

4. Incorporate the applesauce and vanilla extract into the egg and sugar mixture.

5. In another bowl, mix the flour, baking powder, baking soda, salt, and all spices: cinnamon, ginger, nutmeg, and cloves.

6. Gradually add the flour mixture to the wet mixture and mix until combined.

7. Add the grated carrots and chopped walnuts to the batter and mix well.

8. Pour the batter into the prepared pan.

9. If desired, sprinkle the remaining chopped walnuts on top as decoration.

10. Bake in the preheated oven for approximately 55-65 minutes or until a toothpick inserted into the center of the cake comes out clean. Baking time may vary depending on the oven; check the cake after 50 minutes.

11. Let the cake cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.

12. Once completely cooled, slice the cake and enjoy!