Rustic carrot cake with pears: I never miss it, breakfast will be a vitamin boost
Let's make this rustic carrot and pear cake, perfect for breakfast—soft, delicate, and sure to please. Let's take a look at the quick recipe!
Today we'd like to share a super delicious recipe that my grandmother often made at home, and it always sold out. It's a rustic cake made with simple ingredients you probably already have at home: pears and carrots.
What do you say? Want to make one too? A cake that will fill the house with such an intense aroma, people will be flocking to enjoy it. Let's look at the necessary ingredients and the preparation steps.
Rustic carrot cake with pears: no butter, but made with oil
The best dessert ever, after making it, store it under a glass bell jar for a couple of days.
- 3 eggs
- 180 g sugar
- 250 g flour
- 1 pot of plain yogurt
- 80 ml seed oil
- 2 pears
- 3 carrots
- 10 g baking powder
- 1 sachet of vanilla
Pear and carrot cake recipe
To make this cake, wash the carrots, trim the ends, peel them, and grate them with a fine-holed grater. Wash the pears, peel them, and dice them. Place them in a bowl and add some lemon juice to prevent them from browning.
Then we prepare the dough. Place the eggs, which must be at room temperature, in a bowl and mix them with the sugar. Add the flour by the spoonful only when the dough is light and fluffy.
Then add the yeast, oil, yogurt, and finally the vanilla. Gradually fold in the carrots and pears using a spatula. Transfer the batter to the well-oiled pan and bake the cake in a preheated oven at 180°C (350°F) for 45 minutes. Before turning off the oven, test with a toothpick.
Let the cake cool, then remove it from the mold, serve in slices and enjoy.
Enjoy your breakfast or break!
