Ingredients :
250 g Butter, soft, almost liquid (1 cup)
330g Sugar (1 1/2 cups)
3 egg(s)
250 g Carrot(s), grated
1 teaspoon vanilla sugar
350g Flour (2 1/2 cups)
2 Tea spoons baking powder
2 Tea spoons Cinnamon
1 teaspoon Baking soda
¾ tsp Salt
125g Nuts, chopped (1/2 cup)
250 g Milk (1 cup)
preparation
Mix the butter and sugar until fluffy.
Stir in the eggs, carrots and vanilla one at a time. Mix the dry ingredients together (flour, baking powder, cinnamon, baking soda, salt). Then add the mixture alternately with milk to the butter mixture, always mixing in very well. When everything is well mixed, stir in the nuts. Place the dough in a well-greased form, e.g. B. a springform pan with a flat bottom.
Bake in a hot oven on the middle rack at approx. 180 °C top/bottom heat for approx. 80 minutes. This depends on the baking pan. It’s best (as always) to check whether the cake is done with a wooden skewer.
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