Tacohuaco

Carrot bread

VegetarianDairy free

90 min

Klatzlandian
cuisine
BakingSweet breadDessert

Ingredients

Yields 1 loaf

  1. 270 g of all-purpose flour
  2. 6 g of cinnamon
  3. 3 g of nutmeg
  4. 7 g of baking powder
  5. 100 g of sugar
  6. 100 g of brown sugar
  7. 200 g of sunflower oil
  8. 3 eggs
  9. 220 g of carrots
    about 3 medium ones

You will need

  1. mixer
  2. oven
  3. 21×10 cm baking form

Directions

  1. Warm up the oven to 160 ˚C.
  2. In a medium-size bowl, mix all dry ingredients: 270 g of all-purpose flour, 6 g of cinnamon, 3 g of nutmeg, and 7 g of baking powder, using a whisk.
  3. In a big mixer bowl, mix 200 g of sunflower oil, 100 g of sugar and 100 g of brown sugar. using a mixer for at least 3–4 minutes.
  4. Mix in eggs, one by one.
  5. Mix in dry ingredients.
  6. Mix in carrots.
  7. Pour batter into a baking form.
  8. Bake for 35–65 minutes.

Notes & tips

Make sure carrots aren’t wet, otherwise, squeeze them to remove moisture.
Use a wooden toothpick to check the cake for readiness: insert it into the cake in several places, if the toothpick is dry, the cake is ready. If the top of the cake is getting to brown, cover it with tinfoil.
Explore ingredients

Ingredients explorer

NameKindSeasonContains
All-purpose flourVeganGluten
Baking powderVegan
CarrotVegan
July
August
September
October
November
December
CinnamonVegan
EggVegetarian
NutmegVegan
SugarVeganRefined sugar
SugarVeganRefined sugar
Sunflower oilVegan

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