Kashky Carrot Cake

Step 1/5

• 50 g carrot

• springform pan (8 in.)
• grater
• bowl

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.

Step 2/5

• ¼ egg
• 16 g oil
• 24 g sugar
• ¼ orange, zested
• ⅛ tsp vanilla extract
• ¼ tbsp ground cinnamon
• ⅛ tsp ground ginger
• ⅛ tsp ground nutmeg
• 10 g kashk

• bowl (large)
• whisk

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.

Step 3/5

• ⅛ tsp salt
• ⅛ tsp baking powder
• ⅛ tsp baking soda
• 50 g whole-wheat flour

• bowl
• sieve
• rubber spatula

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.

Step 4/5

• 6 g chopped walnuts
• 6 g raisins
• 3 g brown sugar (for sprinkling)
• 3 g chopped walnuts (for sprinkling)
• ⅓ tbsp rolled oats (for sprinkling)
• ¼ tsp ground cinnamon (for sprinkling)

• bowl

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.

Step 5/5

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!

Enjoy your meal!