In Greek: κεϊκ με καρότα, say: cake meh kah-ROH-tah
Western style cakes have been popular in Greece since the mid-20th century, and this version of carrot cake with walnuts is delicious … but different than most carrot cakes that have become popular in the US. It has no frosting, and doesn’t contain the spices that are hallmarks of other carrot cakes. But it’s delicious!
The key to fabulous texture is in beating the sugar and eggs to a mousse-like consistency.
Cook Time: 35 minutes
Total Time: 35 minutes
- 1 1/2 cups of sugar
- 6 eggs, at room temperature
- 2 1/2 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1 cup of olive oil
- 1 cup of ground walnuts
- 1 cup of grated carrots
- FOR BAKING
- a little olive oil
- a little flour
In a mixing bowl, beat together the sugar and eggs until they reach a mousse-like consistency, about 10 minutes.
Beating continuously, add in olive oil slowly, then baking powder, flour, walnuts, and finally the carrots. Continue beating for 2-3 minutes longer.
Preheat oven to 350°F (175°C).
Transfer cake batter to a greased, lightly floured bundt pan, cake pan, or loaf pan.
Cover the pan loosely with foil and bake in a preheated 350°F (175°C) oven for 20 minutes. Remove the foil and bake for 15 minutes longer, or until nicely golden and a toothpick inserted into the middle of the cake comes out dry.
Serve warm or at room temperature.