Everything you’ll need to make this carrot cake

  • 4 large eggs
  • 2/3 cup sugar
  • 1¼ cup sunflower oil (or sesame oil)
  • 2 cups whole wheat flour
  • 2 pinches of salt
  • 1/2 tsp baking soda
  • 1 tbsp cinnamon
  • 3 tbsp sesame seeds
  • 350 g carrots, peeled and finely grated
  • Zest of 1 orange
  • 1/2 cup thyme honey

Instructions

  1. Preheat your oven to 170°C (338°F).
  2. Butter a 23 cm (9-inch) ring-shaped cake pan, and line it with parchment paper.
  3. In a large bowl, beat the eggs and sugar with a hand mixer until light and fluffy (about 6-7 minutes).
  4. Add the oil and mix on low speed for another 1-2 minutes.
  5. In a separate bowl, mix together the flour, salt, baking soda, cinnamon, and sesame seeds.
  6. Gradually fold the dry ingredients into the egg mixture using a whisk or spatula.
  7. Add the grated carrots and gently mix with a spoon until just combined.
  8. Pour the batter into the prepared cake pan.
  9. Bake for 55 minutes, or until a knife or skewer inserted into the center comes out clean.
  10. Let the cake cool in the pan; do not remove it yet.
  11. In a small saucepan, heat the honey and orange zest until the honey becomes runny and warm.
  12. Poke small holes across the surface of the cake with a skewer or toothpick.
  13. Pour the warm honey glaze evenly over the cake and let it soak in.
  14. Allow the cake to cool completely.
  15. Remove the carrot cake it from the pan, cut into slices, and serve on a platter.

Enjoy!

Source: Argiro Barbarigou