Super soft and delicious Carrot Plumcake. How I love to find a homemade sweet treat for breakfast in the morning. Just like the recipe I want to share with you today: a super soft and fluffy Carrot Cake. A special carrot cake for breakfast, but also for the kids’ snack time. The carrots I added to the batter I used raw, just blending them to keep all their properties. I used a Plumcake mold for baking, but with the same measurements, you can also use a 20 cm diameter round cake pan. On top, before baking, I added sliced almonds for a special crunchy flavor, but if you prefer, you can simply omit them. If you like Carrot Desserts or even if you haven’t tried them or haven’t liked them, this is a recipe not to miss. Let’s run into the kitchen and prepare a delicious Carrot Plumcake together.
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: For 8 people
- Cooking methods: Oven, Air fryer
- Cuisine: Italian
- Energy 155.42 (Kcal)
- Carbohydrates 24.94 (g) of which sugars 11.77 (g)
- Proteins 3.54 (g)
- Fat 5.30 (g) of which saturated 0.89 (g)of which unsaturated 3.52 (g)
- Fibers 1.10 (g)
- Sodium 29.15 (mg)
Indicative values for a portion of 85 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 Carrot Plumcake
- 2 eggs
- 1/2 cup g sugar
- 1/4 cup ml vegetable oil
- 10.5 oz g carrots
- 1 1/3 cups g all-purpose flour
- 1/2 packet baking powder (8 grams)
- 1 oz g sliced almonds
- to taste powdered sugar (for decoration)
What you need to make Carrot Plumcake
- Plumcake mold
- Mixer
- Chopper
How to prepare the soft Carrot Plumcake
Peel the carrots. Cut them into small pieces and transfer them to a mixer or blender. Add the vegetable oil and blend until you get a soft orange cream.
Beat the 2 whole eggs with the sugar using an electric mixer for about 8-10 minutes, until you have a light and frothy mixture. Add the carrot cream and mix.
Add the sifted flour and baking powder. Mix well. Pour the batter into a Plumcake mold, mine measures 20 x 11 cm. Add the sliced almonds on top.
Bake the Carrot and Almond Plumcake in a preheated static oven at 350°F for 35-40 minutes. If using a fan oven or air fryer, lower the temperature to 320°F for 30-35 minutes.
Let it cool before transferring it to a tray. Decorate as desired with powdered sugar.
See you tomorrow with a new recipe, hugs, Loredana
Ingredients: 3 eggs, 180 grams of sugar, 400 grams of carrots, 80 ml of vegetable oil, 250 grams of all-purpose flour, one packet of baking powder, 40 grams of sliced almonds
Loredana’s Tips
The Carrot Plumcake remains soft and fluffy in a container for 2-3 days
Check out my recipe for Carrot Muffins
Your Questions
Can I substitute vegetable oil with butter?
Yes, with 50 grams of melted butter
Yes, with 50 grams of melted butter
Can I substitute all-purpose flour with wholemeal flour?
Yes, but it’s better to use half wholemeal and half white
Yes, but it’s better to use half wholemeal and half white
