For a very long time I am trying to write this post about the carrot cake. We bake this cake often, it is one of our favourites. So, what prevents me from snapping a nice photo and from writing down the recipe? Well, this cake is typically faster eaten than I can run to grab my camera and wait for suitable light. The photo above is as good as it gets. And even then I didn’t manage to snap a picture of the cake in its entirety. I had only this short moment before the cake was completely devoured by my cake hungry family.
The recipe is from my husband’s Russian grandmother. As is typical for Russian recipes, the measures are in glasses. Here, one glass = ca. 300 ml (which is a good sized mug).
- 3 eggs
- 1/2 glass of sugar (our cakes are not very sweet)
- 200 g sour cream (in Germany I use Schmand)
- 50 g melted butter (cooled down)
- 1/2 tsp vanilla
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/8 tsp ground cloves
- 1/16 tsp ground nutmeg
- 2 glasses flour (I prefer whole grain spelt flour)
- 1 tsp baking soda + vinegar
- 1 glass finely shredded carrots
- Mix well eggs, sugar, sour cream, butter and spices.
- Add slowly the flour. Mix well.
- Add baking soda and vinegar: put the baking soda on a table spoon, add some vinegar to the spoon and mix both with a little spoon. Add to the batter. Mix well. The soda and the vinegar will react with each other – its fun to watch for kids!
- Mix in the shredded carrots.
- Poor the batter in a buttered cake form – we usually use a ringlike form.
- Bake for ca. 1/2 hour at 180 degrees Celsius. Check with a knife if the cake is ready and take it out if the batter just doesn’t stick anymore to the knife. Don’t over-bake!
This post first appeared on tamtamtiger.wordpress.com.