So, here’s the variant on the carrot cake…

A picture, though it’s really hard to make this look good, as it basically lacks contrast of any kind. It does taste like all kinds of yummy, trust me on that.

Adapted from kitchen tigress, who got it in turn from Angela Nilsen. I replaced those ingredients I didn’t have, and adjusted the quantities of oil, which seemed a bit excessive.

You’ll need:
-85 g pecan nuts, chopped into pieces
-1 tablespoon orange blossom water
-2 tbsp orange juice
-115 g chopped-up prunes (substitute raisins if prunes are lacking)
-225 g flour
-5 g baking soda (half a packet)
-1 rounded tsp ground cinnamon
-175 g sugar
-100 g sunflower oil (about 1/4 cup)
-3 eggs
-280 g finely grated carrot (3-4 carrots)

Like most carrot cakes, it came with an icing layer, which is basically sugar and butter. I dislike both, and the cake tastes good enough without them, so I skipped that part without much remorse.

Preheat oven to 180°C (thermostat 6/7).
Sift the flour, baking soda, cinnamon, and sugar together until well-mixed (this is more important than usual, because you really want that spoonful of cinnamon to spread in the cake, otherwise you could be in for an interesting surprise after the cake is cooked).

Then fold in the eggs one after the other, followed by the orange juice and orange blossom. Then dribble the oil in, mixing thoroughly until you have a thick dough. Add the nuts, prunes and carrots. Mix well.

Flour and butter a cake mold, and put in the oven for 45 minute-1 hour, until golden and risen.

Similar Posts:

• Cooking experiments: orange and chocolate scones
• Basic cookie recipe
• [cooking] Chocolate and pineapple brownies