Moist Carrot and Cornmeal Cake
A wonderfully tender cake that brings together the natural sweetness of carrots and the earthy depth of fine cornmeal. Quick to prepare and utterly satisfying, it makes a perfect afternoon snack or family dessert any day of the week.
🛒 Ingredients
12 servings
- 3 large eggs
- 3 medium carrots
- 1 cup (200 g) granulated sugar
- 1½ cups (180 g) fine cornmeal
- 1 cup (125 g) all-purpose flour
- ½ cup (120 ml) vegetable oil
- 1 tsp baking powder
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Directions
- 1
Preheat the oven to 350 °F (180 °C). Grease and flour a bundt pan or round cake pan.
- 2
Peel the carrots and slice them into rounds. Blend with the eggs and oil until you get a smooth, creamy mixture.
- 3
In a large bowl, whisk together the cornmeal, flour, and sugar.
- 4
Stir in the baking powder and mix well to combine the dry ingredients evenly.
- 5
Pour the blended mixture over the dry ingredients and stir until a smooth, lump-free batter forms.
- 6
Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- 7
Allow to cool in the pan for 10 minutes before turning out onto a wire rack.
💡 Chef's Tip
For extra moisture, stir in 1 tablespoon of plain yogurt or sour cream into the batter. Stored covered at room temperature, this cake keeps well for up to 3 days.
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