QiMeal
Ciasto Marchewkowe
Ciasto Marchewkowe · ready in 2 h 10 min · 12 servings · 423 kcal per serving · medium · 10 ingredients
This Polish carrot cake is dense, moist, and nutty, with fine carrot shreds, whole wheat flour, and a snowy sugar finish.
- Prep
- 25 min
- Cook
- 1 h 45 min
- Total
- 2 h 10 min
- Serves
- 12
- kcal
- 423
- Difficulty
- medium
Ingredients · 12 servings
- 400 gCarrot, finely grated
- 250 gWhole wheat flour
- 150 gWalnut, ground
- 4Egg
- 200 gCane sugar
- 200 mlSunflower oil
- 10 gBaking powder
- 16 gVanilla sugar
- 1Lemon, zested and juiced
- 20 gPowdered sugar, for dusting (to serve)
Equipment
oven, kitchen scale, box grater, mixing bowls, whisk, spatula, 24 cm springform pan, parchment paper, spoon, citrus zester, citrus juicer, pastry brush
Instructions
- Mise En Place
Gather and measure all ingredients; prepare a grater, bowls, whisk, spatula, 24 cm springform pan, parchment, and oven. · 5 min
What to look for: All ingredients are measured and tools are within reach.
- Grate Carrot
Grate the carrots finely on a box grater, keep the moist shreds in a bowl, and do not squeeze out the juice. · 8 min
What to look for: Carrot shreds are fine, juicy, and evenly textured.
- Whisk Eggs
Whisk the eggs with cane sugar for 3-4 minutes until pale and foamy, then stream in sunflower oil while whisking. · 5 min
What to look for: Mixture looks lighter, bubbly, and slightly thickened.
- Mix Dry Ingredients
Stir the whole wheat flour, ground walnuts, baking powder, and vanilla sugar in a separate bowl until evenly mixed. · 3 min
What to look for: Dry mixture is uniform with no visible clumps of baking powder.
- Fold Batter
Fold the dry mixture into the foamy eggs in 3 additions, using gentle strokes until no dry flour pockets remain. · 4 min
What to look for: Batter is thick and evenly combined without dry streaks.
- Add Carrot Lemon
Fold in the grated carrot with lemon zest and juice, turning the batter just until the orange shreds are evenly spread. · 3 min
What to look for: Carrot is evenly distributed and the batter looks moist.
- Fill Pan
Grease a 24 cm springform pan with sunflower oil, line the base, pour in the batter, and smooth the top. · 4 min
What to look for: Batter sits level in the prepared pan with a smooth surface.
- Bake Cake
Bake at 180°C / 356°F for 75 minutes on the middle rack, keeping the oven closed until the top is set and browned. · 1 h 15 min
What to look for: Top is deep golden brown and springs back lightly in the center.
- Cool Completely
Cool the cake in the pan for 15 minutes, then release the ring and let it cool completely on a wire rack. · 30 min
What to look for: Cake is fully cooled, firm, and no steam rises from the crumb.
- Dust Serve
Dust the cooled cake with powdered sugar, slice into 12 portions, and serve with its dense, nutty crumb fully set. · 3 min
What to look for: Slices hold their shape and the top has an even white sugar dusting.
Nutrition (per serving)
| kcal | 423 |
|---|---|
| Protein | 7 g |
| Carbohydrates | 41 g |
| of which sugars | 22 g |
| Fat | 26 g |
| of which saturated | 3 g |
| Fibre | 4 g |
| Sodium | 136 mg |
Nutri-ScoreC
Allergens
Contains: gluten, nuts, eggs
Ingredient substitutions
Cane sugar
- Sugar: Plain sugar works if cane sugar is unavailable, with slightly less caramel depth.
Vanilla sugar
- Cane sugar: Use cane sugar only if vanilla sugar is unavailable; the vanilla aroma will be reduced.
Powdered sugar
- Sugar: Use only if finely crushed; the finish will be less smooth than powdered sugar.
