The boiled carrot cake is a genuine, simple, and quick cake to prepare. The peculiarity of this cake is that the carrots are boiled and mashed.
It is an exceptionally soft and fragrant cake, retaining these qualities for a week, though it won’t stay that long in the pantry. Perfect for snack time or family breakfast. It is a butter-free dessert rich in vitamins.
The use of carrots in sweet batters is an ancient practice, probably dating back to the Middle Ages, because their natural sweetness was used to compensate for the scarcity of sugar. With the same batter, you can prepare either a plum cake or single portions. Always excellent!
These recipes might interest you:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 10 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 287.84 (Kcal)
- Carbohydrates 47.76 (g) of which sugars 28.21 (g)
- Proteins 5.31 (g)
- Fat 9.83 (g) of which saturated 1.82 (g)of which unsaturated 7.56 (g)
- Fibers 1.53 (g)
- Sodium 49.81 (mg)
Indicative values for a portion of 110 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
INGREDIENTS FOR BOILED CARROT CAKE
- 12 oz carrots
- 2 cups all-purpose flour
- 1 cup sugar
- 1 packet baking powder
- 3 eggs
- 1/3 cup vegetable oil
Tools
- 1 Cake Pan
- 1 Immersion Blender
- 1 Electric Whisk
BOILED CARROT CAKE PREPARATION
First, peel the carrots, cut them into pieces, and boil for about 10 minutes.
Drain the carrots and mash them into a puree using an immersion blender, then let them cool.
In a bowl, beat the eggs with the sugar until light and fluffy.
Add the carrot puree and oil. Mix and add the flour and baking powder.
Blend all the ingredients and pour the mixture into a greased and floured pan (8 inches).
Bake at 350°F for 45 minutes. Always do the toothpick test.
Let it cool and dust with plenty of powdered sugar.
Adriana’s Advice
Store under a cake dome. If desired, you can also add grated orange zest to the batter.
