Tag Archives: cinnamon

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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Carrot Cake

A few days ago Uma, one of Indira’s classmates, brought carrot cake to school for her snack and she shared some with Indira, who loved it and has asked me several times since then to try and make one.

So this afternoon, I decided to try out a recipe I have for carrot cake (from Jean Pare’s fantastic “Muffins and More”) and this is what the girls had for their gouter today, with a glass of milk. Noor liked it a lot, and asked for and finished a second piece. Indira, though, said she preferred the one that Uma’s mom made. Oh well…

I liked it a lot too; it just bursts with flavor and taste, thanks to the carrot and the spices.

Noor stayed home this afternoon for her nap instead of going back to school after lunch, and helped a lot with fetching and putting the ingredients together, breaking the eggs, mixing the batter, etc.

Well done, Noor, and thank you !!

Carrot Cake

This recipe has a few changes from the original, but still works well.

2 eggs

1/2 cup of melted butter (a cup of 200 ml measure)

1 and 3/4 cups of flour

1 cup of brown sugar

1 cup of finely grated carrots (you will need 3-4 carrots for this quantity)

2 and a 1/2 tsps of baking powder

1 tsp of cinnamon

1/2 tsp of freshly grated/powdered nutmeg

1/4 tsp of freshly powdered cloves

1/4 tsp of ginger powder

walnuts – 1/4 or 1/2 cup

Blend together the sugar, the eggs and the butter. Stir in the carrots.

Mix all the other ingredients in a bowl. Add to the previous mixture, and gently stir together till everything is well-blended.

Pour in to a loaf pan and bake for 50-60 minutes at 180 degrees C.

Remove the cake from the pan only after it has cooled down, to keep it from breaking.

This is definitely one to make again.

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Filed under Cakes and Muffins, Picnic Food, Starters and Snacks