If you have any leftovers from yesterdays recipe for carrot salad, you can use them for this brilliant carrot cake. Unlike most carrot cakes, this recipe uses a standard pound cake as its base. Because of this and the lemon juice in the salad this carrot cake has a lighter colour and a fresher taste.
- 200 grams of softened butter
- 200 grams of sugar
- 4 eggs
- 200 grams of flour
- 1 teaspoon baking powder
- 1 pinch of salt
- 2 cups of carrot salad
Mix the sugar and butter together until the sugar is mostly dissolved in the butter.
Add the eggs one at a time, waiting with the next egg until the former is completely incorporated into the mix. Don't forget to pick out any shells if you are a bit clumsy like me.
Sift in the flour with the baking powder and the salt. Now mix for a good 3 to 4 minutes. It should look a little like this.
Spoon in some of your left over carrot salad, fold it in. You can use more or less if you want. I ended up using about 2 cups.
Pour the mix into a buttered cake tin. After buttering use some sugar instead of flower to make sure the cake doesn't stick. Also sprinkle some sugar on top for a crunchy crust.
It takes an hour in a 160 degree oven. Always test the cake with a knitting needle or slim knife to make sure it is done.