CARROT CAKE
If you are not sure about carrots in a cake, try it out and the result will surprise
you. It is deliciously spongy and soft.
Line a shallow baking tray measuring about 30×20, or 1 loaf tin measuring
24-28 cm, with aluminium foil. Grease the foil and dust it with flour. Keep
ready.
Preheat the oven.
Pound Batter Dough:
100 g salted butter,
100 ml cooking oil and
225 g fine sugar – mix all in a large bowl
1 inch cinnamon stick and
2 tablespoons sugar – grind finely and add
50 g coarsely crushed almonds – add and mix
3 eggs – add one at a time, keep mixing 250 g flour,2 teaspoons baking powder and
1/2 teaspoon salt – sift into mixture and blend well
300 g finely grated carrots – add and fold into mixture. Spoon dough into the cake tin.
Bake in medium hot oven for 40-50 minutes or until cooked when tested with a
skewer. The baking time is shorter when a tray is being used.
Cool the cake for 10 minutes before turning it out of the cake tin. Brush with honey
and decorated with peeled almonds. If a shallow baking tray is used, turn the cake
upside down into a large dish and cut into diagonal shapes and decorate each piece
with half an almond.