As a boy growing up in Switzerland, Ulisse always requested carrot cake for his birthday. His daughter-in-law Claudia, who is also a cook at the restaurant and responsible for the recipes in the cookbook, somehow got wind of this and surprises him once in a while with this cake – an Italian version of a beloved classic.
- 5 egg yolks
- 5 egg whites
- 300 G brown sugar
- 500 G carrots, peeled and grated
- 100 G walnuts, minced
- 350 G all-purpose flour
- 16 G baking powder
- 300 G rapeseed oil (or any seed oil)
- 1 Teaspoon cinnamon
- 1 Teaspoon vanilla extract
- A pinch of salt
Preheat the oven to 350 degrees Fahrenheit / 180 degrees Celsius.
Line an 11 inch / 26 cm springform pan with baking paper and butter the sides of the pan.
In a medium bowl, beat the egg yolks and sugar until the mixture becomes pale and doubles in volume (ca 4 minutes).
Add the grated carrots, minced walnuts and vanilla extract to the egg yolk and sugar mixture and mix until just combined.
In another bowl, sift together the all-purpose flour, baking powder and cinnamon.
Gently fold one third of the dry ingredients into the batter, followed by one third of the oil, alternating until all the dry ingredients and oil are mixed into the batter.
In a separate bowl, beat the egg whites with the pinch of salt until they are stiff and gently fold into the batter.
Pour the batter into the prepared pan and bake in the middle of the oven for about 50 minutes, or until a skewer inserted in the middle of the cake comes out clean.