Carrot Cake - Vegetarian
This Carrot Cake is the epitome of indulgence, marrying the warm spices of cinnamon, nutmeg, ginger, and cloves with the natural sweetness of carrots, pineapple, and coconut. Each bite is a symphony of textures, from the moist, tender crumb to the satisfying crunch of walnuts, creating an unforgettable dessert experience. Perfectly spiced and richly flavored, this cake is both a visual and culinary delight.
Ingrédients
- 2 cups flour
- 2 cups sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 4 large eggs
- 3/4 cup vegetable oil
- 3/4 cup applesauce
- 2 cups finely grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts
- 1/2 cup shredded coconut
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- In another bowl, beat the eggs, then add the vegetable oil and applesauce, mixing well.
- Stir the wet ingredients into the dry ingredients just until combined.
- Fold in the grated carrots, crushed pineapple, chopped walnuts, and shredded coconut.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.
Nutrition (per 100g)
Serving: 100g | Calories: 450kcal | Carbohydrates: 55g | Protéines: 6g | Fat: 22g | Sucre: 35g
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