Kitchen Stories. Carrot Cake.
by Cashmere Wrap & Macadamia Nuts
Carrot cake is one of the cakes that you meet so often nowadays, that it is easy to take it for granted and forget about its sweet charms. Nothing more misleading, as it should be fully appreciated! It is a perfect everyday cake, that makes an excellent breakfast, a treat you look forward to if packed into a lunchbox or a sweet weekend delight with a cup of savory coffee and a good reading. Personally I prefer the moderate version, with no sugar icing on top, as I like the rustic look of it, not to mention the preference on less sugar and less calories, but it can be as sugarcoated as you can possibly imagine. The beauty is it versatileness – it is equally good in all shapes, sizes and on all occasions!
- 500 g. of all purpose flour
- 3 glasses of grated raw carrot (best to chose sweet and young)
- 4 eggs
- 1/2 cube of butter
- 1 glass of sugar
- 2 ss. of honey
- a pack of gingerbread spices ***
- a handful of chopped walnuts
- 2 ts. of baking soda
*** If you can’t find the gingerbread spices, make your own mix of powdered cinnamon, ginger, cardamom, cloves with a pinch of pepper; you should make around 20 g. of the bland with dominating notes of cinnamon, cardamom and ginger.
- Mix all ingredients until you get a dough that has a density of a thick cream.
- Pour the dough into the baking form that is greased with butter and sprinkled with bread crumbs.
- Bake the cake at 180 C degrees for around an hour (or a little longer if needed) until a stick that you spike the cake with is clean when you remove it.