Carrot Cake with Walnuts and Fruit
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g carrot (s), coarsely rated
- 1 orange (s), (blood orange), juice and peel
- 60 ml olive oil, mild or walnut oil
- 340 g pineapple, (small can)
- 200 g raw cane suar
- 200 g spelled flour
- 200 g spelled flour (whole rain)
- 1 packet tartar baking powder
- 1 teaspoon paste, (vanilla paste)
- 1 teaspoon cinnamon
- 0.5 teaspoon ½ allspice
- 100 g walnuts
Print Recipe
Pin Recipe Instructions
- First mix the two types of flour with the baking powder and walnuts.
- Now stir together the remaining, moist, ingredients with the sugar and spices and stir in the flour mixture. Finished.
- The best way to do this is by hand with a disposable glove. No whisk or food processor required.
- Brush the springform pan, 28 cm, with vegan butter or oil and powder with potato starch.
- Pour in the cake mixture evenly, bake at 190 degrees, top / bottom heat, 60 minutes, middle rack.
- This recipe is also sufficient for a large muffin tin with 12 muffins. The baking time is then approx. 30 minutes.
- The cake tastes particularly delicious as a muffin because it has a crispy edge.
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