Creamy Carrot Cake
Ingredients
- 2 eggs
- 1.5 cups sugar
- 1 cup warm milk
- 1 cup vegetable oil
- 2 cups flour
- 1 teacup coarsely chopped walnuts
- 5-6 medium carrots, grated (use 2 large if available)
- 1 teaspoon cinnamon (optional)
- 1.5 packets baking powder
- 1 packet vanilla
- 1 teaspoon orange zest
Cream
- 2.5 cups milk
- 3.5 tablespoons cornstarch
- 3.5 tablespoons sugar
- 1 packet whipped cream stabilizer
Preparation
Whip eggs and sugar until thick and smooth.
Add liquid ingredients and mix well.
Add flour, baking powder, and vanilla, then whip until combined.
Mix in grated carrots, walnuts, cinnamon if using, and orange zest.
Bake in a 160°C oven for about 55 minutes until the bottom and top are browned.
After the cake has cooled slightly, pour the lukewarm cream over it.
Sprinkle with walnuts and serve after cooling for 20 minutes.
Cream
Cook milk, cornstarch, and sugar together over medium heat, stirring until thickened.
Remove from heat, add whipped cream stabilizer, and whip until smooth.
