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Carrot cake - The Lyorn's Den

Tue Jun. 11th, 2013

11:06 am - Carrot cake

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Very sweet, but better for dinner or a party than for afternoon coffee. Would probably go well with white wine and a plate of cheeses.

Chop 200 to 250 grams of walnuts, peel and grate 350 grams of carrots. Put somewhere, sprinkle lemon juice on it. In a large bowl, mix 340g dark wheat flour (whole grain might work, too) with half a teaspoon each of baking soda and baking powder, and a quarter teaspoon each of powdered cinnamon and salt. In a medium large bowl, mix four eggs, then beat in 375 grams of brown sugar, until its smooth and creamy. Stir in 300 ml (= 240 grams) of sunflower oil. Put egg stuff on the flour, nuts and carrots too, and mix quickly with a cooking spoon. I baked it in a white tin form in a convection oven, it took 45 minutes at 180°C. Let cool to hand temperature in the oven before taking it out of the form. While still a little warm, glaze with maple syrup.

ETA, Jul 23 2013: I have now tried this with peanuts instead of walnuts, and found that as peanuts tend to the sweetish while walnuts are slightly bitter, peanuts need less sugar. I don't know yet how much less, and the effect it might have on the dough.

This entry was originally posted at http://lyorn.dreamwidth.org/25107.html. Please comment whereever suits you.

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