This cake is very easy to make and it’s tasty with carrots as well with pumpkin, what do you like best, it’s your choice.
- 500 g carrots/ pumpkin
- 200 g sugar
- 200 ml sunflower oil
- 575 ml mineral water for the carrot cake/ 550 ml mineral water for the one with pumpkin
- 2 teaspoons of cinnamon
- 1 tablespoon of baking soda (with some drops of lemon juice)
- 20 g of vanilla
- 700 g flour
Prepare all the ingredients.
In a large bowl put the sugar, oil and water and mix well. Add the grated carrots or pumpkin, vanilla and cinnamon.
Mix all really well.
Add the baking soda and then slowly add the flour and mix.
You don’t need a mixer for this recipe, you can easily mix it by hand with a wooden spoon.
When you finished adding the flour, the batter has to look like a banana bread.
Add the batter to a prepared pan, in the preheated oven at 180*C for 30 minutes.
We used a 37×25 cm pan.
To see if the cake is done, insert a toothpick into the center of the cake, if it comes out clean, it’s done.
But do this after the cake has been in the oven for 25 minutes, because is a dense cake, and it takes a while to cook.
Let cool and then cut it.
You can add powder sugar on top, jam, and nuts or sliced almonds.
That’s your preference.