Eva’s Carrot Cake

This afternoon Eva (or rather baby in the making #3) demanded that we make carrot cake for absolutely no reason. And let me tell you this was, by far, the best carrot cake I have ever tasted.

Granted, it wasn’t coated in dreamy creme cheese icing and covered in nuts, BUT this cake was so good it didn’t need an inch thick of delicious fat covering it. We simply paired it with fresh whipped cream and it complimented the cake perfectly.

This was so good, I decided to convert this for everyone back at home as well. (this took me an hour to do and confirm, so you really should go make this everyone back in small town USA)

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So, for everyone here in Europe:

Eva’s Karottenkuchen

3 Eggs
200 mL Oil
230 g brown sugar
185 g flour (whole wheat)
1 1/2 tsp baking powder
1 tsp baking soda
Pinch of salt
2 tsp cinnamon
90 g walnuts/pecans (we used walnuts)
250 g grated fresh carrots

Beat eggs, oil and brown sugar until smooth.
In separate bowl combine flour, baking powder, baking soda, salt and cinnamon.
Beat into egg mixture. Fold in carrots and walnuts.
Put baking paper in the bottom of a spring form pan, put mixture into pan.
Bake at 180 degrees C for 20 minutes and 150 for the remaining 25.
Let cool and top with sprinkled powered sugar.

Fresh cream:
Open a container of fresh cream and beat it. That’s it.
Don’t beat it to much, or it’ll turn to butter!

Eat cake with cream on the side and indulge in heaven.

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And, for everyone back at home using cups and not all these crazy mL and g.. here it is for you.

Eva’s Carrot Cake

3 eggs
3/4 cup of oil, plus a little splash
1 1/4 cups brown sugar
1 1/3 c flour (whole wheat is what we used)
1 1/2 tsp baking powder
1 tsp baking soda
pinch of salt
2 tsp cinnamon
2/3 c walnuts/pecans (we used walnuts)
1 3/4 cups grated fresh carrots

Beat eggs, oil and brown sugar until smooth.
In seperate bowl combine flour, baking powder, baking soda, salt and cinnamon.
Beat into egg mixture. Fold in carrots and walnuts.
Put baking paper (wax paper) in the bottom of a springform pan, put mixture into pan.
Bake at 350 degrees F for 20 minutes and 300 degrees F for the remaining 25.

Fresh cream:
Open a container of fresh cream and beat it. That’s it!
Don’t beat it to much, or it’ll turn to butter!

Eat cake with cream on the side and indulge in heaven. You’re welcome US of A!

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