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Carrot cake

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Ingredients for 1 servings:

  • 1 ½ cups flour
  • 2 cups sugar
  • 2 ½ cup(s) carrot(s), grated
  • 2 ½ cup(s) hazelnuts, grated
  • ½ cup(s) butter, melted
  • 4 eggs
  • 1 packet of baking powder
  • 2 drops of bitter almond flavor

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Carrot cake – no weighing, just with cups – super moist

Mix all the ingredients (I do this by hand, using just a wooden spoon). Pour into a baking dish and bake at 175ºC for about 55 minutes. I use regular coffee cups for the cups. It’s super moist and quick to prepare, as there’s no need to weigh it or spend a lot of time mixing it with a mixer.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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