- springform pan (8 in.)
Lightly grease a springform pan, dust with flour and cover the bottom with a parchment paper. Grate the carrots in a bowl and set aside, you will need about 2 cups. Heat the oven to 180 C.
- 1 egg
- 80 g oil
- 120 g sugar
- 1 orange, zested
- ½ tsp vanilla extract
- 1 tbsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- 50 g kashk
In a large bowl, whisk the egg, oil, sugar, orange zest, vanilla extract, and “kashk” until combined. Add the ground cinnamon, ginger and nutmeg to the grated carrots.
- ½ tsp salt
- ¾ tsp baking powder
- ¾ tsp baking soda
- 250 g whole-wheat flour
Whisk the flour, both baking agents and salt in a bowl. Sift half of the flour mixture into the batter, whisk slowly until combined. Add the carrots followed by the remaining flour mixture and fold.
- 30 g chopped walnuts
- 30 g raisins
- 15 g brown sugar (for sprinkling)
- 15 g chopped walnuts (for sprinkling)
- 1½ tbsp rolled oats (for sprinkling)
- 1 tsp ground cinnamon (for sprinkling)
Fold in the walnuts and raisins. Pour the batter into the prepared pan. Mix the brown sugar, rolled oats, remaining walnuts and cinnamon in a small bowl and sprinkle over the cake.
Bake in the oven for 30-35 min. until well risen and springs back to the touch. As usual, the cake tester inserted into the middle should comes out clean. Enjoy!