Carrot cake
Jun. 11th, 2013 11:06 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lyornVery sweet, but better for dinner or a party than for afternoon coffee. Would probably go well with white wine and a plate of cheeses.
Chop 200 to 250 grams of walnuts, peel and grate 350 grams of carrots. Put somewhere, sprinkle lemon juice on it. In a large bowl, mix 340g dark wheat flour (whole grain might work, too) with half a teaspoon each of baking soda and baking powder, and a quarter teaspoon each of powdered cinnamon and salt. In a medium large bowl, mix four eggs, then beat in 375 grams of brown sugar, until its smooth and creamy. Stir in 300 ml (= 240 grams) of sunflower oil. Put egg stuff on the flour, nuts and carrots too, and mix quickly with a cooking spoon. I baked it in a white tin form in a convection oven, it took 45 minutes at 180°C. Let cool to hand temperature in the oven before taking it out of the form. While still a little warm, glaze with maple syrup.
ETA, Jul 23 2013: I have now tried this with peanuts instead of walnuts, and found that as peanuts tend to the sweetish while walnuts are slightly bitter, peanuts need less sugar. I don't know yet how much less, and the effect it might have on the dough.
Chop 200 to 250 grams of walnuts, peel and grate 350 grams of carrots. Put somewhere, sprinkle lemon juice on it. In a large bowl, mix 340g dark wheat flour (whole grain might work, too) with half a teaspoon each of baking soda and baking powder, and a quarter teaspoon each of powdered cinnamon and salt. In a medium large bowl, mix four eggs, then beat in 375 grams of brown sugar, until its smooth and creamy. Stir in 300 ml (= 240 grams) of sunflower oil. Put egg stuff on the flour, nuts and carrots too, and mix quickly with a cooking spoon. I baked it in a white tin form in a convection oven, it took 45 minutes at 180°C. Let cool to hand temperature in the oven before taking it out of the form. While still a little warm, glaze with maple syrup.
ETA, Jul 23 2013: I have now tried this with peanuts instead of walnuts, and found that as peanuts tend to the sweetish while walnuts are slightly bitter, peanuts need less sugar. I don't know yet how much less, and the effect it might have on the dough.
