From the kitchen
Camel Milk Carrot Cake
A moist, spiced carrot cake using camel milk to keep the crumb tender for days.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 2 cups (240 g) all-purpose flour
- 3 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp fine salt
- 1 1/2 cups sugar
- 3 large eggs
- 1 cup pasteurized camel milk
- 3/4 cup neutral oil
- 3 cups (about 300 g) finely grated carrots
- 1 cup chopped walnuts
- 1 tsp butter, for pans
Method
- Heat oven to 350°F. Butter two 9-inch pans and line bases with parchment.
- Whisk flour, baking powder, cinnamon and salt.
- Separately whisk sugar, eggs, milk and oil.
- Fold wet mixture into dry just until combined, then fold in finely grated carrots and walnuts.
- Divide between pans. Bake 35 to 45 minutes until centers spring back and a tester has crumbs rather than wet batter.
- Cool 10 minutes in pans, then turn onto racks. Cool completely before optional frosting.
Cook with confidence
Before you start
Before you start
This version uses baking powder because the original soda-only formula lacked a dependable acid source. Grate carrots finely; coarse packaged shreds do not hydrate the crumb the same way.
Serving and keeping
Keep unfrosted cake covered for 2 days. Refrigerate perishable frosting and use within 4 days.
Oil Plus Camel Milk
Three-quarter cup neutral oil provides lasting moisture while 1 cup camel milk loosens the batter. Do not substitute melted butter 1:1 without expecting a firmer chilled crumb.
Troubleshoot
- Wet center: carrots too coarse or cake underbaked.
- Dense: batter overmixed.
- Greasy: oil overmeasured.
- Dry: flour packed into cup.
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