This Carrot Plumcake recipe offers a delightful twist on traditional carrot cake, providing a moist, dense texture and rich flavor that makes it a perfect treat for any time of the day. Featuring fresh grated carrots, a hint of optional spices like nutmeg and cinnamon, and the option to add nuts for extra crunch, this cake is simple yet delicious. Its straightforward preparation process ensures that bakers of all levels can create a delightful dessert that will impress.
Why You’ll Love This: This carrot plumcake stands out due to its moistness and depth of flavor, which come from the natural sweetness of the carrots and the richness of the sunflower oil. The inclusion of spices like cinnamon and nutmeg enhances the earthy flavors of the carrot, creating a harmonious blend that is comforting and satisfying.
Perfect Occasion: Ideal for breakfast, afternoon tea, or as a dessert, this versatile plumcake suits any occasion. Serve it at a casual brunch, bring it to a potluck, or simply enjoy a slice as a sweet treat after a meal. It’s also great for festive gatherings where a lighter, less sugary cake option is desired.
Decoration Tips: For a simple yet elegant finish, dust the top of the cake with powdered sugar or a light glaze. To enhance its appearance and flavor, top with chopped walnuts or pecans before baking, which will toast nicely as the cake cooks. Sprinkling a bit of shredded coconut on top can also add texture and a slight tropical twist.
Ingredients:
- 2 eggs
- 90g sugar
- 150g carrots, peeled and grated
- 50ml sunflower seed oil
- 50ml milk (lactose-free if necessary)
- 150g flour
- 10g baking powder
- Optional: Chopped nuts, nutmeg, cinnamon powder
Instructions:
- Prepare the Ingredients:
- Preheat your oven to 170°C (338°F). Grease a loaf pan and line it with parchment paper.
- Wash, peel, and grate the carrots. Set aside.
- Mix the Batter:
- In a mixing bowl, beat the eggs and sugar until light and fluffy.
- Gradually pour in the sunflower oil and milk, continuing to mix until well incorporated.
- Sift in the flour and baking powder, then fold these dry ingredients into the wet mixture using a spoon.
- Add the grated carrots and, if using, nuts, nutmeg, and cinnamon. Mix well to ensure even distribution of the carrots and spices throughout the batter.
- Bake the Cake:
- Pour the batter into the prepared loaf pan. Smooth the top with the back of a spoon.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- If desired, check the doneness at around 35 minutes to prevent overbaking.
- Cool and Serve:
- Allow the plumcake to cool in the pan on a wire rack for about 10 minutes. Then, carefully remove it from the pan and let it cool completely on the rack.
- Once cool, slice and serve as is, or dust with powdered sugar for an extra touch of sweetness.
Enjoy this delightful Carrot Plumcake, a simple yet flavorful cake that pairs perfectly with your favorite coffee or tea, offering a subtly sweet, moist bite that’s packed with the goodness of carrots.
