Usuba
Carrot Cake with Nuts and Apricot Juice
Lean cake with grated carrots, walnuts, and apricot juice. The juice makes the dough smooth and creamy, preventing dryness. The cake turns out moist and aromatic thanks to cinnamon.
- Total
- 120 min
- Standard serving
- 151.1 g
Ingredients
Total 8
Instructions
- 1
Step 1
Peel the carrots and grate them on a fine grater. Place in the refrigerator for some time.
- 2
Step 2
Mix sugar with vegetable oil.
- 3
Step 3
Add apricot juice to the sugar and butter mixture. Mix well.
- 4
Step 4
Chop the walnuts in a blender or coffee grinder to the desired consistency — from large chunks to fine shavings.
- 5
Step 5
Mix flour with baking powder. Add cinnamon to taste.
- 6
Step 6
Combine all components: sugar and juice mixture, grated carrots, chopped nuts, and flour mixture. Mix until you have a uniform dough.
- 7
Step 7
Bake in a preheated 180 °C oven for about 1 hour 20 minutes until golden brown and cooked through.
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