Carrot cake

Carrot Cake One thing I really appreciate since having a blog is that, bit by bit, I am recollecting my mother’s recipes which gave such great taste to my childhood. Last Thursday we got together and made this carrot cake. She arrived home with all the ingredients and while we were having coffee at the kitchen counter I saw she was eager to start. My impression was confirmed when she said:

“So, two more minutes and then let’s bake.”

But then, she is always a little stressed…As a reminder of the ingredients and procedure she took a picture of the carrot cake recipe which is part of an actual cooking encyclopaedia from the 70’s-80’s (there are 18 volumes or so). We moved to the kitchen and while she grated the carrots I prepared the batter. This moment felt like going back in time, when we would bake something or make cookies together. One recipe I used to particularly like was the Cola cake which was a recipe I had gotten from a children’s book. By twelve the cake was out of the oven and I prepared a with spelt salad. We didn’t have dessert but as soon as she left, I have a couple slices of my share of the cake and I was just delicious. The lemon zest gives a fresh taste to the cake and the almonds add to the texture.

 

Carrot Cake

Carrot Cake

Carrot cake

Recipe for a cm cake mould

 

Prep time: 15 min

Cook time: 45 min

 

Ingredients

250 g grated carrots

4 eggs

150 g sugar

100 g flour

100 g almonds

Zest of 1 lemon

4 level spoonful raising powder

1 three fingered pinch of salt

 

Recipe

Heat oven at 180°C.

Separate the egg whites form the yolks. In a bowl mix the sugar with the yolks.  Sift the flour and the raising powder and blend it well with the yolk and sugar and mix.

Whisk the egg withes with the pinch of salt to a peak.

Chop the almonds and add them with the carrots and lemon zest to the batter.

Add the pinch of salt to the egg whites and whisk them to a peak. Gently combine them to the batter; just remember not to over work the mass.

Grease a cake mold with oil and add the batter. Place in the oven for 45 minutes. Check if center is done by inserting a toothpick in the middle. If it comes out dry, remove the cake from the oven and leave it to rest. After 10-15 minutes remove it from the mold and place it on a rack to finish cooling.

Serve with a little icing sugar sprinkled on it or a lemon icing.

 

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