Easy to do and sure to succeed. Perfect for an afternoon snack, accompanied by a fragrant cup of tea. We suggest a delicately flavored black tea, such as our Darjeeling TGFOP or Earl Grey.
  • 250 g of carrots
  • 220g of flour
  • 180 g of sugar
  • 130 g peanut oil)
  • 2 eggs
  • 70g of walnuts
  • Half a sachet of baking powder
  1. Preheat the oven to 180°C.
  2. Finely grate the carrots and coarsely chop the walnuts as well.
  3. In a bowl, whisk the sugar and eggs using an electric whisk, until the mixture is light and frothy.
  4. Add the seed oil by mixing with the whisk at medium speed.
  5. Add the flour, always mixing with the whisk at medium speed, followed by the baking powder.
  6. Incorporate the grated carrots and the chopped walnuts into the mixture, this time mixing with a kitchen spoon or spatula (do not use the electric whisk in this step).
  7. Pour the mixture into a greased and floured 22cm diameter cake tin. Bake at 180°C for about 45 minutes. The cooking time may vary, it is always better to check with a snack to see if the dough is cooked or not.

For the chocolate sauce: melt a bar in a bain-marie with 50ml of fresh cream, mixing well. Pour when serving.