Carrot Plumcake

The carrot plumcake is a sweet and soft variation of the classic plumcake, enriched with the flavor and texture of grated carrots. Here is the recipe to prepare a delicious carrot plumcake with an Italian twist:

Ingredients

• 200 g of carrots (about 2 medium-sized)
• 3 eggs
• 200 g of sugar
• 200 g of type 00 flour
• 80 ml of seed oil
• 1 packet of baking powder
• 1 pinch of salt
• 1 teaspoon of ground cinnamon (optional)
• Grated zest of 1 orange or lemon (for an added citrusy touch)

Preparation

1. Preheat the oven to 180°C and prepare a plumcake tin by greasing it with some butter and dusting it with flour or lining it with parchment paper.
2. Clean and finely grate the carrots. Set them aside.
3. In a bowl, beat the eggs with the sugar until you have a frothy and light mixture.
4. Gradually add the oil, continuing to beat to incorporate it well.
5. Mix in the sifted flour with the baking powder, salt, and if desired, cinnamon. Stir with a spatula or a wooden spoon until the ingredients are well blended.
6. Add the grated carrots and the grated orange or lemon zest; mix gently to distribute them evenly in the batter.
7. Pour the batter into the prepared tin and level the surface with a spatula.
8. Bake in the oven for about 40-50 minutes or until a skewer inserted in the center of the plumcake comes out clean.
9. Remove the plumcake from the oven and let it cool on a wire rack before unmolding it.

Curiosity

The word “plumcake” comes from the English term “plum cake”, which originally referred to a sweet enriched with dried fruit such as plums. Over time, the recipe has evolved and become popular in various versions, even without fruit, as in the case of this carrot plumcake.