Carrot Cake

Carrot cake is a cake or pie which contains carrots mixed into the batter. The carrot softens in the cooking process, and the cake usually has a soft, dense texture. The carrots themselves enhance the flavor, texture, and appearance of the cake.

INGREDIENTS:

• 8 tablespoons (115g) butter, salted or unsalted, at room temperature
• 1 1/4 cups (250g) sugar
• pinch of salt
• 5 large eggs, at room temperature
• 1 3/4 cups (225g) toasted almonds
• 2/3 cup (90g) flour
• 1/4 cup, packed, (40g) finely grated carrot

METHOD:

• Preheat the oven to 325F (160C). Butter two shallow 10-inch (23cm) cake pans and line each with a circle of parchment paper. Then lightly butter the top of each circle of paper.
• Beat the butter, sugar and salt until smooth.
• Meanwhile, pulverize the nuts and flour in a food processor or blender until relatively fine, but not powdery. If you don’t have a machine, simply chop the nuts by hand and toss them with the flour.
• Beat in the eggs one at a time. Afterwards, stir in the ground nut mixture and the carrots, mixing just until smooth.
• Divide the batter into the pans, smooth it evenly, and bake for 40 minutes, until a toothpick inserted into the center comes out clean.
• Cool, then release the cake from the pans and cut in wedges to serve.