a simple carrot cake
Hello again. Here is the carrot cake I made for the Amnestea event which I promised to blog. Much simpler than my previous 2012 version (see here). There must exist hundreds of different carrot cake recipes out there and I reckon I am entitled to blog a different one every four years, aren’t I? 😉 I had never made this particular one before but I must say I thought it was very good. The recipe is an adapted one I found, would you believe, on the sachet of the Italian baking powder Pane degli angeli. The sultanas and the spices weren’t in the original recipe, for example. Anyway, here it is. Much nicer than its burnt sister. And Tomik the cat is much happier too!
INGREDIENTS
125 gr. soft butter
185 gr. sugar
3 eggs
grated rind of one unwaxed lemon
a pinch of salt
200 gr. self raising flour plus 1 teaspoon bicarbonate of soda (Italians: use one bustina di lievito and normal flour)
80 gr. ground almonds
250 gr. grated carrots
100 gr. sultanas
1 teaspoon mixed spices
icing sugar (to sprinkle on the top)
METHOD
Cream the butter and the sugar together until light and fluffy. Add the eggs, one by one, together with a spoonful of flour each time. Add the rest of the ingredients and stir well. Put the mixture in a 23 cm. cake tin and bake at 180 degrees for approx. 45 minutes.
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