Carrots- Daucus carota- This humble vegetable remains one of the most loyal vegetables in the kitchen and is a natural source of sugar too.
They taste so delectable in so many dishes. Savory and sweet dishes;
like soups, stews, cakes, salads, preserves and also cakes! Did you know? That Carrots also have been used for European people, since the medieval periods?! Yes, people used it in sweet cakes as a natural sweetener. Desserts such as Christmas pudding and carrot cakes were revive during world war II; during that time sweeteners like sugar were scarce and expensive.
There are many recipes for carrot cakes; some can be made with a few simple ingredients,
others include optional ingredients such as nut, raisins, sultanas,
pineapple and coconut--either glazed or topped with different types of
icings. I am particular about my carrot cake; I prefer the mixture for this cake simple but tasty. To me, adding too many ingredients to the mixture simply doesn’t do this dessert justice! Carrots themselves enhance the flavor, texture and even the appearance of the cake, especially when using freshly-grated carrots.
In this recipe I combine two spices full of flavor: cinnamon and fresh ground nutmeg—these spices overtake any carrot flavor! Just the perfect combination of spices that make this carrot cake irresistible while baking it.
Actually I have to admit, I didn’t know I loved carrot cake until I had my first slice--that I will never forget-- almost eight years ago in America! It was a delightful experience to my senses!
"CARROT CAKE RECIPE''
200 gr/ 7 ounces fresh carrots, peeled and coarsely grated-about 2 large carrots-200 gr / 7 ounces self-raising flour
170 gr / 6 ounces soft brown sugar
2 large eggs
150 ml / 5 ounces canola oil
1 tsp. baking soda
1 tsp. grated zest of 1 lemon
1 ½ tsp. ground cinnamon
1 ½ tsp. ground nutmeg
Icing:
150 gr / 2/3 C. cream cheese or thickened cream
2 Tbsp. icing sugar/ confectioner’s sugar
Glazed carrots for decoration:
150 gr / 2/3 C. cream cheese or thickened cream
2 Tbsp. icing sugar/ confectioner’s sugar
Glazed carrots for decoration:
6 baby carrots
Water to cover
¼ tsp. salt
2 Tbsp. sugar
2 Tbsp. butter
Preparation:
Preheat oven to 190 C / 375 F. Grease a medium deep cake pan and set aside.
In a medium bowl mix the sugar, eggs, and oil for about 2-3 minutes or until smooth. Sift the flour, baking soda, cinnamon and nutmeg into the bowl. Stir together using a spatula and making slow encircling movements until flour is incorporated-- not living any lumps of flour. Add grated carrots and lemon zest.
Pour the mixture into the prepared cake pan and bake for 30-40 minutes or until it feels firm and toothpick comes out clean. When ready remove from oven and let it cool completely on a wire rack.
For the Icing: make ingredients together until smooth. Cover and refrigerate.
Glazed Carrots: Cut the green carrot stalks to 2 cm, wash and dry baby carrots with a paper towel. Place them in a saucepan and cover with water. Add salt, butter and sugar, bring to boil and cook for 8 minutes. The water should evaporate and a glaze should be in the bottom of the pan. Remove carrots from the pan and let them cool.
Set the cake on a serving plate, take the icing from the fridge and using a palette knife spread the icing evenly over the top of the cake and decorate with glazed baby carrots.
Water to cover
¼ tsp. salt
2 Tbsp. sugar
2 Tbsp. butter
Preparation:
Preheat oven to 190 C / 375 F. Grease a medium deep cake pan and set aside.
In a medium bowl mix the sugar, eggs, and oil for about 2-3 minutes or until smooth. Sift the flour, baking soda, cinnamon and nutmeg into the bowl. Stir together using a spatula and making slow encircling movements until flour is incorporated-- not living any lumps of flour. Add grated carrots and lemon zest.
Pour the mixture into the prepared cake pan and bake for 30-40 minutes or until it feels firm and toothpick comes out clean. When ready remove from oven and let it cool completely on a wire rack.
For the Icing: make ingredients together until smooth. Cover and refrigerate.
Glazed Carrots: Cut the green carrot stalks to 2 cm, wash and dry baby carrots with a paper towel. Place them in a saucepan and cover with water. Add salt, butter and sugar, bring to boil and cook for 8 minutes. The water should evaporate and a glaze should be in the bottom of the pan. Remove carrots from the pan and let them cool.
Set the cake on a serving plate, take the icing from the fridge and using a palette knife spread the icing evenly over the top of the cake and decorate with glazed baby carrots.