This carrot cake is moist, little bit spicy and sweetened.
This carrot cake is for my husband's birthday. I wanted the cake included dates, peanut, and spices. Me and my family just love it.
It was the best and moist carrot cake I have ever eat. It come out awesome! I'm very satisfied with it.
250 gram grated carrots
300 gram Butter
200 gram Brown sugar
150 gram All purpose flour
250 gram nuts (almond, cashew,and peanuts) optional
150 gram dates
2 tsp baking powder
2 tsp vanilla
1 tbs ground cinnamon, cardamom and nutmeg
1/2 tsp salt
In large bowl whisk flour, baking powder, salt and ground cinnamon, cardamom and nutmeg.
Preheat oven 350. Prepare 10 1/2" spring form pan by lining with parchment paper.
Beat egg whites until soft form.
In a large mixing bowl cream together brown sugar and butter until light and fluffy.
Add one egg yolk at a time, add egg whites, beating between each addition.
Gradually add the dry ingredients to the wet mixture and stir about 3 minutes.
Add the grated carrots. Add nuts and dates if desired.
Add vanilla, stir together until combined.
Pour batter into prepared pan and bake for 50 to 60 minutes. Or until teaser inserted into center comes out clean.
Cool cake completely in pan on rack about an hour.
The result was very nice moist and yummy.