This rich carrot cake is just an explosion of flavors and will really follow your mood as far as the spices and nuts are concerned. Make it your recipe and start changing the spices, you might add more or less, think about ginger, have other fruits than apple or pineapple, get blueberries or other dry fruits...
You might as well frost it or just go without the frosting (healthier).
I have to tell you that the syrup made a difference, it remained moist for 3 days..I travelled and had bars with me.. That was way better than the oily options in some coffee shops.
Ingredients
- 3/4 Cup finely chopped English walnuts or pecans
- 2 Cups Finely shredded carrots
- 1 Cup crushed pineapple or grated apple
- 1/2 Cup finely shredded coconut
- 1/2 Cup raisins (previously soaked in water for 30 min and drained) or dried cranberries
- 1 1/4 Cup mix Vegetable oil/melted butter
- 1 1/2 Cup caster sugar
- 1/2 Cup brown sugar
- 3 Eggs (medium size)
- 3 Cups flour
- 2 tsp baking powder
- 2 tsp baking soda
- 2 tsp Vanilla extract
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp salt
Lemon Syrup
- 2 tbsp of lemon juice
- 2tbsp of sugar
- ½ cup of water
In a large bowl mix all the ingredients except flour, baking powder and baking soda that you will sift and put on the side.
Gradually add flour mixture a third at a time until blended through without really overworking it.
Pour the batter into a greased and floured Swiss rolling pan or any pan 9″x13″ pan and bake at 160 for about 40-50 min. Test with toothpick to check if it is cooked from the inside.
Let it cool down on a cookie grill for 10 min, pour syrup gently over the cake and let it cool down before cutting.
If you are going with the cheese frosting you need to add it once cake is cool. I haven’t done it because I wanted to serve it as a base for my homemade Ice cream.I crumbled the sides then put the ice cream. but you may as well add it on the top of the carrot bar.
I really like the different fruits you added to this, very innovative!
ReplyDeleteThanks Sophie..
ReplyDelete