Cake
carrot cake
A tender carrot cake with raisins and nuts.
This exact version has been baked successfully.
- Active time
- 30 min
- Yield
- 1 cake
- Difficulty
- Medium
Preheat the oven to 200°C with top and bottom heat before starting.
- Flour
- Schär Mix B Bread
Ingredients
- Carrots200 g
- Neutral oil100 ml
- Eggs3 pcs
- Sugar100 g5 tbsp
- Schär Mix B Bread flour170 g8.5 tbsp
- Baking powder5 g1 tsp
- Salt1.5 g0.25 tsp
- Walnuts or pecans100 g
- Raisins80 g
- Butter for the panAs needed
- Cinnamon for the panAs needed
Method
Cook Mode shows one step at a time, with ingredients and timers close at hand.
- 01
Prepare the raisins and nuts
Cover the raisins with water and soak for 5 minutes. Meanwhile, chop the nuts into small pieces and move on to the carrots.
- 02
Blend the carrots with oil
Grate the carrots, add the oil and blend together.
- 03
Whip the eggs and sugar
Beat the eggs and sugar with a mixer.
- 04
Mix the batter
Mix the flour, baking powder and salt into the carrot mixture. Stir in one third of the egg foam. Fold in the rest in two additions with a spatula, stopping as soon as no pale streaks remain.
- 05
Fold in the raisins and nuts
Drain the raisins without drying them. Add the raisins and nuts to the batter and fold gently with a spatula until evenly distributed.
- 06
Bake the cake
Line the base of a tall tin with baking parchment. Butter the sides and dust with cinnamon. Add the batter. Bake in the preheated oven at 200°C with top and bottom heat for 35–40 minutes.
Before baking 
Baked cake
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