Carrot Cake: a third recipe

2010 got off to a very pleasant start with the open house this afternoon at the home of Rick and Angela, the parents of Indira’s friend Nicola.

I took along a carrot cake which Indira liked very much, as did some of the parents.

This particular recipe (from “The Little Book of Baking Recipes”) – which makes for a large cake – has cinnamon, which seems typical for carrot cakes, but also powdered green cardamom and this latter adds a very special flavor.

This recipe is  heavy on the butter though, so I suppose it is one that’s best kept for special occasions.

Carrot Cake

2 eggs

180 grams of softened/melted butter

225 grams of flour

180 grams of  brown sugar

225 grams of grated carrots

1/4 teaspoon of freshly powdered green cardamom

1/2 a teaspoon of cinnamon

90 grams of raisins

60 grams of chopped walnuts

2 tablespoons of honey

1 teaspoon of baking powder

In a large mixing bowl, cream the butter and the sugar thoroughly. Now crack the eggs in to the mixture and blend everything well. Then mix in the flour (with the spices and baking powder mixed in). Add the carrots next , as well as the raisins, the walnuts and the honey. Mix everything well and turn the batter in to a non-stick cake pan and bake for 45 minutes to 1 hour  at 180degrees C. Check towards the end by inserting a knife to test if the mixture has set well. Take the pan out and leave the cake to cool completely before turning it out on to a cake tray.

The cake is rich enough already but it would be just perfect with some ice cream on the side, I think 🙂 Or, for an healthier option, a little Greek yogurt would be quite nice as well.

Maybe that’s why the original recipe suggests dredging the cake with icing sugar before serving?  Either way, it’s delicious.

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Filed under Cakes and Muffins, Desserts, RECIPES

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