756- Carrot Cake / كعكة الجزر
For the cake:
200 grams (1 2/3 cups) whole wheat flour
100 grams (2/3 cup) grated carrots
80 grams (2/3 cup) chopped walnuts
2 medium eggs
85 ml (1/3 cup) honey
33 ml (1/8 cup) colza oil
1 plain yogurt (100g / 3.5 oz.)
78 ml (1/3 cup) non-dairy (almond, soy, rice…) milk
15 grams (3 teaspoons) baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
For the icing (optional):
150 grams (2/3 cup) white cheese 0% fat (e.g. fromage blanc)
150 grams (2/3 cup) light cream cheese
2 tablespoons honey
A few walnuts for decoration
1- Brush a round mold (diameter: 20 cm / 7.8 inches) with oil and cover the bottom and sides with parchment paper.
2- In a bowl, sift and mix the dry ingredients: the flour, baking powder, cinnamon, and salt.
3- Add the grated carrots and mix well.
4- In a second large bowl, mix the eggs, honey, oil, yogurt, and milk until the mixture is homogeneous.
5- Using a spatula, add the dry ingredients to the second bowl, mixing everything together. Once all the ingredients are well incorporated, add the walnuts and mix again.
6- Pour the preparation into the pan and spread it evenly. Lightly tap the mold against the counter and place in the pre-heated oven to 180°C (248°F) for 25 to 30 minutes or the cake has a nice golden brown color.
For the icing:
7- In a bowl, whisk the white cheese, cream cheese, and honey. Spread over the cake once it has cooled and sprinkle with crushed walnuts.
8- Place in the refrigerator at least 2 hours before serving.