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Baking
Carrot Cake
A fragrant homemade carrot cake with dried fruits and nuts, perfect for tea time.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Whisk the eggs with the sugar, then add the oil and mix well. Fold in the finely grated carrots, finely grated orange zest, and half of the nuts, and stir to combine.
2
Add the sifted flour, baking powder, cinnamon, and nutmeg to the mixture and stir; the batter will turn out thick.
3
Soak the dried apricots in boiling water and rinse them (if the apricots are already soft, skip this step).
4
Transfer the batter into a silicone mold, evenly distribute the dried apricots throughout the batter, and sprinkle the remaining nuts on top.
5
Bake in a preheated oven at 180°C (350°F) for 40 minutes.
6
Remove from the mold only after the cake has cooled down completely.
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