Mediterranean Carrot Cake Recipe
This is my dear friend Kat and her side-kick Chika.
Unlike me, Kat does not have much of a sweet tooth. When we go out to eat, while I like to follow a nice meal with an ooey gooey chocolate fudge cake, she will rather have a cheese board,
weirdo. I think we all know that I’m a bit of a feeder and I like to have cake in the house when someone visits? It frustrates me so much when she says “Meh, I don’t really like cake” :-S Grrr!!!! The only cake she really does like is carrot cake and I’ve been experimenting in an attempt to find the perfect recipe for her.
I think this is it. Although I do have a trusty spiced carrot cupcake recipe that I love, the lovely Kat is a lady that appreciates the decorum of a sit down meal, cutlery and a proper plate and so this cake which is so moist it’s more of a plated desert, is just the thing for one of her visits.
Based on a Venetian recipe, this cake is flourless, which is great for people who have a tricky relationship with gluten. It contains a teensy bit of rum, but as it bakes for almost an hour, I doubt that much alcohol remains.
Phill and I brought back this selection of rum from our Honeymoon in St Lucia and I used a little of the Chairman’s. You can use any rum, or omit the rum completely as it isn’t a strong flavour; but I don’t think the cake is quite the same without it.
You Will Need
Two cups of grated carrots (about 3 medium carrots)
Three medium eggs
Teaspoon vanilla essence
1/4 cup rum
Juice of a lemon
Zest of half a lemon
1/2 teaspoon ground nutmeg
1/2 teaspoon baking powder
3/4 cups of caster sugar
2 1/2 cups ground almonds
1/4 cup almond oil
1/4 cup olive oil
A handful of cranberries
- Preheat your oven to 150 and grease and line a baking tin.
- Grate your carrots and wrap in kitchen roll to remove any liquid.
- Whisk the eggs until light and fluffy. Be patient with this, it will take a few minutes.
- In a separate bowl, combine the sugar, rum, oils, lemon juice and zest
- Gently fold the ground almonds, carrots, sugar/rum/oil mix, baking powder and nutmeg into the eggs.
- Pour the mixture into the cake tin and smooth out the top.Arrange the cranberries however you like 🙂
- The love heart is a cute idea but if you want a little cranberry in every slice, the best thing to do is lay them around the edge
- Bake for 40-50 minutes or until golden brown and ‘set’ in the middle.
- While cooling, dust with icing sugar and a little ground nutmeg.
- Decorate with edible flowers, these are chrysanthemum petals.
Serve on it’s own, or with a little cream and brace yourself for the whole thing to be eaten in moments!!!!