Quick info

  • Cake pan: 20–22 cm (7.9–8.7 in)
  • Prep: 15 minutes
  • Baking: 30 minutes
  • Resting: 10–15 minutes before turning out
  • Tools: large bowl, electric mixer, spatula, blender, regular or springform 20–22 cm (7.9–8.7 in) cake pan

With 100g (3.5 oz) of sugar it’s more neutral, with 120g (4.2 oz) it’s more flavorful. 20 cm pan → taller and moister. 22 cm pan → flatter and drier.

Ingredients

  • 200g (7.1 oz) all-purpose flour
  • 50g (1.8 oz) potato starch (or bump the flour up to 250g / 8.8 oz)
  • 180g (6.3 oz) raw carrots, peeled
  • 100g (3.5 oz) sugar (or 120g / 4.2 oz for a bit of joy)
  • 2 eggs at room temperature
  • 80g (2.8 oz) milk (I use unsweetened soy milk)
  • 2 scant tablespoons (about 25g / 0.9 oz) of sunflower oil
  • 1 packet (16g / 0.6 oz) of baking powder
  • Grated zest of 1 mandarin or 1 orange
  • 1 pinch of salt
  • Powdered sugar to finish

Method

  1. In a bowl, beat 2 eggs with 100g (3.5 oz) of sugar using an electric mixer for 3–4 minutes, until the mixture turns pale and fluffy.
  2. Blitz 180g (6.3 oz) of carrots with the mandarin or orange zest until finely chopped.
  3. Add the carrots to the egg mixture and stir. Add 80g (2.8 oz) of milk and 2 tablespoons of sunflower oil.
  4. Sift together the flour, potato starch, baking powder and a pinch of salt. Fold them in a little at a time, mixing gently. The batter should turn out smooth and soft.
  5. Line a 20–22 cm (7.9–8.7 in) pan with parchment paper. Pour in the batter and level it out.
  6. Bake in a preheated static oven at 180°C (356°F) for about 30 minutes. Toothpick test: it should come out dry.
  7. Let it cool in the pan for 10–15 minutes, turn out, and dust with powdered sugar only once it’s completely cold.

Fit carrot cake