Gingerbread Carrot Cake

ALL, BREAKFAST, HOLIDAYS, SWEET /
christmas carrot cake

GINGERBREAD CARROT CAKE

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This unique twist on a classic combines the warm, spiced goodness of gingerbread with the wholesome sweetness of carrots. The result? A moist and aromatic cake that’s perfect for any occasion.

Cooking Time: 1h 10min

Serving: 8 servings

INGREDIENTS:

  • 125 ml natural yogurt
  • 2 eggs
  • 125 ml vegetable oil
  • 16 g vanilla sugar
  • 150 g sugar
  • 250 g all-purpose flour
  • 1 tablespoon cocoa
  • 1 teaspoon cinnamon
  • 20 g gingerbread spice
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 2 carrots (1.5 cups grated)
  • 1/2 cup of chocolate
  • 2 tablespoons of butter
  • almonds, nuts 

INSTRUCTIONS:

  1. Preheat the oven to 180 degrees Celsius. Line a small loaf pan (11 x 25 cm) with parchment paper.

  2. In a bowl, pour yogurt, add eggs, vegetable oil, vanilla sugar, and sugar. Mix with a whisk until the ingredients are combined.

  3. In another bowl, sift flour, add cocoa, cinnamon, gingerbread spice, baking powder, and baking soda. Mix everything together.

  4. Peel and grate the carrots. It should yield approximately 1.5 cups.

  5. Combine all ingredients: wet, dry, and carrots – slowly mix with a spoon, only until the ingredients are just combined (do not overmix!).

  6. Pour the batter into the prepared pan, smooth the surface.

  7. Place it in the preheated oven and bake for about 40-45 minutes, or until a toothpick comes out dry.

  8. Once cooked and cold, microwave chocolate with butter for 30sec, mix and pour over the cake, sprinkle with almonds or nuts.