12 March 2009


There was a time when I made carrot cakes very often. Different recipes, different styles but nonetheless carrot cakes. Then I almost forgotten about their wonderful spicy taste but yesterday I made one ...  this is a recipe taken from an old issue of Marie Claire idées.

[Marie Claire carrot cake]

150 gr butter, soften
200 gr light brown soft sugar
300 gr grated carrots
2 large eggs
200 gr plain flour
3 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
100 gr sultanas
50 gr walnuts chopped
3 tablespoons cold milk

Preheat the oven to 170ºC. butter well and flour a loaf tin. Beat butter and sugar together until light and smooth. Beat in the eggs one at a time. add the grated carrots and mix well.
Sieve together flour, baking powder and spices and add carefully the previous mixture. Then add the sultanas and nuts and finally the milk.
Goes in the oven for about 40-45 minutes. The original recipe recommends 1 hour but I think it really depends on your personal oven. So check by inserting a skewer into the centre. Tt should come out clean but slightly moist.

The original recipe has a cheese topping, which I never tried since I like it plain and as it is. But here it is if you want to try ...

250 gr fromage blanc
4 teaspoons lemon juice
50 gr icing sugar

Mix all ingredients very well. When the cake is still warm cut it in half horizontally and spread half the cheese mixture, place the other half of the cake on top an then spread it with the rest of the cheese. Leave it in the fridge for about 1 hour before serving.