carrot almond cake …

and now for something completely different. a carrot cake. i’ve not made a  vegetable cake before.

i was after a quick mix cake recipe for mum’s fortnightly quilting class. i was looking through the recipe books and voila! enter the good old humble carrot (aka daucus carota).

it took me some time (and a few carrots) to make up the 2 cups of grated carrot.  and yes, my skin stained from handling so many of them. [any more and i would’ve been in danger of looking like an oompa loompa …]

* this recipe is from the australian women’s weekly cakes & slices cookbook. (this is the 2nd recipe that i’ve used from this book. the first recipe was the caramel walnut slice.)

5 eggs, separated
1 teaspoon grated lemon rind
1 ¼ cups caster sugar
2 cups finely grated carrot
2 cups (250g) packaged ground almonds – (i used almond meal)
½ cup self raising flour – (i used the gluten free variety)

1) grease a deep 23cm round cake pan, line base with paper; grease paper.
2) beat egg yolks with lemon rind and sugar in a small bowl with electric mixer until thick.

3) transfer to large bowl, stir in carrot, almonds and sifted flour.

4) beat egg whites in medium bowl until soft peaks form, fold lightly into carrot mixture.

5) pour mixture into prepared pan, bake in moderate oven for about 1 hour. dust with sifted icing sugar before serving.

note: the time that it takes to cook will depend on your oven and the type of cake pan that you use. this cake took 40 minutes to bake.

i took the cake to my mum’s the next morning. i asked her to cut a slice so i could see the inside. it was soooo orange. and it looked really moist.


did the quilting ladies like it? mum messaged me later that morning > “the ladies are loving your cake. i served it with cream. thanx.” mum has adopted my spelling :) anyways, i replied back with “phew! i didn’t think they’d like it. good idea to serve with the cream.”

i had a chuckle at her next reply > “the tartness of the cream counteracts the sweetness of the cake. they all had seconds.” ahhh … everyone’s an expert ;)

it was quite easy to make. soft dense texture. rich in colour. super moist!

“vegetables are a must on a diet. i suggest carrot cake, zucchini bread and pumpkin pie.” ~ jim davis


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