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