I wanted to bake a carrot cake using purple carrots, the first attempt wasn't that great so I decided to tweak the carrot cake recipe from ole faithful - Stephanie Alexander's The Cook's Companion. It worked out just how I imagined it would, earthy and sweet and extremely delicious eaten still warm from the oven. We sprinkled it with a mixture of cinnamon and icing sugar and ate chunky slices of it for brunch on Sunday.
Our weekend was quite productive and relaxing, I hope this week follows suit! We decided to extend the painted chalkboard in the kitchen and painted an entire wall. Clémentine is super chuffed about it, she doodles away while I cook and bake. Bliss.
PURPLE CARROT CAKE
125g self raising flour
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
2/3 cup olive oil
2 eggs
1 cup finely grated purple carrots
1 cup finely grated orange carrots
1/2 cup roughly chopped walnuts
2 teaspoons icing sugar
1 teaspoon cinnamon
Preheat oven to 180C.
Grease and line with paper an 18cm round cake tin or loaf pan.
In a mixing bowl add flour, sugar and spices.
In a small bowl or jug lightly whisk oil and eggs.
Add the oil mixture to the flour and beat by hand vigorously for 1 min.
Fold in the carrots and walnuts.
Scrape the mixture into cake tin and bake for 1 hour (mine was done at hour mark) or until a wooden skewer inserted in middle of cake comes out clean.
Cool in tin for 10 mins, sprinkle with cinnamon and icing sugar and slice generous pieces and eat while warm.
You can frost this like with a cream cheese or marsarpone icing. I would suggest using this frosting recipe for a decadent addition.
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