A light and moist carrot cake without icing.
So, here’s the variant on the carrot cake…
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. Like most carrot cakes, this came with an icing layer, which was basically sugar and butter. I dislike both, and the cake tastes good enough without them, so I skipped that part without much remorse.
- 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 ¼ cup)
- 3 eggs
- 280 g finely grated carrot (3-4 carrots)
- 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).
- Fold in the eggs one after the other, followed by the orange juice and orange blossom. 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.