“How can a society that exists on instant mashed potatoes, packaged cake mixes, frozen dinners, and instant cameras teach patience to its young?”~Paul Sweeney
This is the second post following up from our Food Revolution Day event.
The Irish Soda bread was simple, wholesome and very comforting. This recipe continues the theme of comforting winter food!
I really love carrot cake. I probably love the cream cheese frosting that is usually generously slathered on top, but this one doesn’t have that and was in no way less of a masterpiece because of it. It’s gluten-free which is great. It is also not just another carrot cake recipe. It has really distinct flavours. I have really come to enjoy tasting olive oil in cakes. The toasted pine nuts on top are pure joy.
Listening to Kate’s Irish accent as she made it was also pure joy.
It is definitely best eaten straight out of the oven while still warm and with a little bit of rum mixed with mascarpone!
What you need:
- 2 medium carrots, grated (approx 200g)
- 75g sultanas
- 60ml rum
- 150g caster sugar
- 125ml olive oil
- 1 tsp vanilla extract
- 3 eggs
- 250g almond meal
- 1/2 tsp nutmeg
- 1/2 lemon- zest & juice
- 3 tbsp toasted pine nuts
What to do:
- Preheat oven to 180degC. Grease and line a 23cm tin.
- Make sure the extra liquid is drained away from the carrots by sitting them on paper towel for a few minutes
- Place the sultanas and rum in a small saucepan and bring to the boil. Simmer for 3 minutes
- In a blender, mix the sugar, olive oil, eggs and vanilla until pale.
- Fold in the almond meal, sultanas (and any rum), carrots, lemon zest and juice.
- Put the mixture into the tin and then sprinkle the toasted pine nuts over the top.
- Bake for 30-40mins. Check with a skewer to see if the centre is cooked.
- Cool for about 10 minutes and serve with a dollop of mascarpone.