كيك الجزر

We peel the carrot to prepare thin slices for decoration.

We place the carrot slices in a pan with 1 cup of water and 3 tablespoons of sugar, and leave them on low heat for 10 minutes until soft and flexible.

In a mixing bowl, we beat 1.25 cup of sugar with the oil and vanilla until well combined.

We gradually add the eggs to the sugar and oil mixture, beating until fully blended.

We sift the flour with cinnamon, nutmeg, baking powder, and baking soda.

We alternately add the flour mixture and milk to the wet mixture, mixing lightly until just combined.

We add the grated carrots, raisins, and chopped walnuts to the batter, and fold gently until evenly distributed.

We pour the batter into a large cake pan greased with oil and dusted with flour.

We place the cake in a preheated oven at 180°C (356°F) for 40–45 minutes, or until a toothpick inserted comes out clean.

We let the cake cool slightly, then decorate it with the cooked carrot slices and walnut pieces.