Carrot Olive Oil Cake

Carrot cake reminds me of home, cold evenings with a warm cup of coffee. It’s like an old song that brings back a host of memories. This version uses less sweeteners, and balances that out with the natural sweetness of carrots and more raisins as add-ins. Olive oil keeps the cake light, while the add-ins make it wholesome and fulfilling. The only muscle work is grating the carrots, but once that is done, this cake comes together easily. As you probably know by now, I love cakes with vegetables, and carrot is no exception. It is a great way to add a small helping of our mandated daily requirement, and in the most appealing way!

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Ingredients

  • 125g white spelt flour

  • 100g ground almonds

  • 1/2 tsp cinnamon powder

  • 1/4 tsp ground cloves

  • 1/4 tsp nutmeg powder

  • 1/4 tsp ginger powder

  • Pinch of salt

  • 1 tsp baking soda

  • 1/2 tsp baking powder

  • 200g grated carrots

  • 125ml olive oil

  • 75g honey

  • 75g raw sugar

  • 4 medium eggs, separated

  • 1 tsp vanilla essence

  • 50g raisins

  • 50g pecan nuts, roughly chopped

For the topping

  • 125g mascarpone

  • 3 tbsp honey

  • 1 1/2 tbsp Kraken black spiced rum

  • 10-12 pecan nuts, roughly crushed

Method of Preparation

  1. Pre-heat the oven to 180°C. Prepare a 20cm round cake tin, and set aside.

  2. Sift together the white spelt flour + ground almonds + cinnamon powder + ground cloves + nutmeg powder +ginger powder + salt + baking soda + baking powder, and set aside.

  3. Whisk the egg whites using a handheld mixer till they form stiff peaks, and set aside.

  4. To a large mixing bowl, add the olive oil + honey and whisk till combined. Add the raw sugar + egg yolks + vanilla essence and whisk till slightly creamy. Fold in the grated carrots. Fold in the flour mix, one-third at a time. Fold in the raisins and pecan nuts. Finally fold in the egg whites. Transfer to the prepared cake tin. Bake for 40 minutes. Remove from the oven, cover with kitchen foil, and return to the oven. Bake for another 10-15 minutes till a toothpick comes out clean. Remove from the oven, and allow to cool in the tin for 10 minutes, before transferring to a wire rack to cool completely.

  5. In this time prepare the topping. Whisk together the mascarpone + honey + rum till well combined. Place in the refrigerator till it’s time to assemble the cake.

  6. When the cake has cooled, top with the mascarpone mix. Sprinkle over with the crushed nuts, and allow the cake to set in the fridge for a couple of hours.

  7. Serve alongside a piping hot cup of coffee!