Gaby
To prepare the batter, mix flour, baking soda, salt, and spices in one bowl. In another bowl, beat together sugar and oil until well combined. Continue beating while adding the eggs one at a time. Stir in a pinch of vanilla sugar, then mix the wet ingredients with the dry ingredients. Finally, fold in the grated carrots and nuts. The batter should not be too thick. If you prefer, you can substitute half of the carrots with an equal amount of pumpkin.
Grease two loaf pans with fat and sprinkle with breadcrumbs. Pour the batter into the prepared pans. Bake for about 40 minutes at a temperature of around 350°F (180°C).
This cake retains moisture for a long time, and the carrots give it a dark color reminiscent of gingerbread. If you add pumpkin, the cake will take on a lighter hue, similar to that of a traditional pound cake.
For the recipe, you will need: 2 cups of flour, 1 teaspoon of baking soda, 1 teaspoon of fine salt, ½ teaspoon of cinnamon, ½ teaspoon of ground cloves or allspice, 1.5 cups of sugar, 1.5 cups of vegetable oil, 4 eggs, 1 packet of vanilla sugar, 4 cups of finely grated carrots, or 2 cups of grated carrots mixed with 2 cups of grated pumpkin, and ½ cup of chopped walnuts.
