Moist carrot cake with a special ingredient
A deliciously juicy carrot cake where Hellmanns mayonaise is the secret ingredient for an extra moist texture. Topped with a creamy frosting and crunchy walnuts.
Ingredients
- For the cake:
- 3 large carrots
- 13 tablespoons Hellmanns mayonaise
- 175 g self-rising flour
- 115 g all-purpose flour
- pinch of salt
- 350 g granulated sugar
- 4 eggs
- 50 g walnuts
- 2 tsp cinnamon
- a dash of vanilla extract
Instructions
- 1
1. Preheat the oven to 200°C and grease the springform pan (I always use one of those handy spray oils). 2. In a bowl, beat the sugar and eggs, add the mayonnaise and stir until smooth. Now add the cinnamon and vanilla. Sift the flours together with the salt. Chop the walnuts (reserve a few whole ones for decorating) and finely grate the carrot; add these as well. Pour the mixture into the springform pan and bake for 50–60 minutes. Let the cake cool afterwards, otherwise the topping will run off.3. While the cake is in the oven, make the topping: simply mix the ingredients together and the frosting is ready. Once the cake has cooled, spread a thick layer of frosting over it and finish with whole walnuts and some grated carrot. Enjoy!
Cook it from the original
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