Friday, May 19, 2006

Carrot Almond Cake




More cake! Sorry to those who don't like sweet stuff but since I started my banana cupcakes, I was kinda on a roll hence I decided to make this cake. This time round, the cake is unique because it has no butter or oil plus it's almost flourless since only one tablespoon of self raising flour is added in.

The texture is unlike the carrot cakes you see at the shops because it's lighter with the egg whites folded in, very nutty with all those ground almonds and the colour is pale versus the dark brown cakes since it does not use any brown sugar. I topped it with the cream cheese frosting from the banana cupcakes which went well with the cake. It's advisable not to frost it as the cake is sufficiently moist enough to stand on it's own. However since I had the leftover frosting, waste not. The good thing I noticed about this cake is since it's moist, I can leave it in the fridge (to keep the frosting hard) and when you eat it cold, the cake is still perfect and not dry. If you try out the recipe, I suggest cutting down the quantity of sugar stated as I found it too sweet for my liking.

Carrot Almond Cake (from Her World Cookbook)

4 medium eggs, seperated
250 grams caster sugar *suggest to reduce by half as I found it too sweet
1 rounded teaspoon grated lemon rind
250 grams finely grated raw carrots
250 grams finely ground almonds (or walnuts)
50 grams raisins
1 heaped tablespoon self raising flour, sifted

Place egg yolks in a mixing bowl and combine with 200 grams of sugar. Whisk together until thick, light and lemon coloured. Have the egg whites ready in a bowl and whisk until foamy. Add the remaining 50 grams of sugar and continue whisking till it takes a slight glossy look.

Gently fold in the lemon rind, grated carrots, ground almonds and raisins in the egg yolk mixture. When combined, carefully fold in the egg whites, followed by the flour.

Line the base of a 16 cm square cake tin or 18cm round cake tin with greaseproof paper leaving the sides ungreased. Bake in oven preheated to 180C for 40 to 50 minutes or until well risen and the cake springs back lightly when touched with a fingertip. Cool in cake tin before turning it out

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21 comments:

Neutiquam Erro said...

yum... my favourite! Carrot cake! Looks so scrumptious!

boo_licious said...

Hi! You're up early. The cake is very delicious with no oil/butter which is amazing since it's so moist.

Neutiquam Erro said...

Are you selling any? :-) You'd be laughing all the way to the bank if you started a bakery cafe. I'm going to try and bake it also...thanks for posting the recipe. How did you make the cream cheese topping? No oil and butter makes it healthy too!

I didn't go to sleep yet actually. Just finished some work for the office and decided to surf the net a bit to relax.

Tummythoz said...

U make all the baking sounds real fun & ecpc. Pity I cannot try - no oven. *sniff*

Alicia said...

i love carrot cake xD

carcar said...

i like carrot almond cake!!

i like i like!! will try it out when i have time! thanks for the recipe!

flower said...

What a coincidence. I was surfing the net for the right carrot cake and it suddenly appear in your blog. Thank you. I will try to make it and give some to my son's kindy teacher.

Rosa's Yummy Yums said...

Mmmh, the looks of that cake make me veeeery hungry!!! Beautiful!

boo_licious said...

neutiquam erro - cream cheese frosting from Cupcake Bakeshop so surf thru her wonderful blog for it. However that has lots of calories i.e butter, cream cheese and icing sugar.

tummythoz - baking is stress reliever for me as it's kinda fun.

alicia - cute calvin and hobbes!

carcar - hope u like it.

flower - hey, glad to be of assistance. Hope the teacher gives yr kids lots of stars for yr efforts.

rosa - good luck with yr cooking experiment.

rokh said...

really yummy looking. i must try it out!

boo_licious said...

rokh - hope you like it

obachan said...

Oh, such a yummy-looking carrot cake!

boo_licious said...

Thanks obachan. Such a cute kitty you have for yr pix.

fatboybakes said...

hey boo, i tried your recipe almost immediately after seeing it last week. post mortem; mine was too almondy, and the colors arent as light as yours. why ah? did you use blanched almonds? and when you say ground, how ground were they? i blitzed mine in food processor until it was one step away from being as fine as almond meal. but coz it wasnt blanched, it was all brown. also, it might have been in the oven a tad too long. overall, it wasnt bad, but yours looks a heck lot more delicious. u used walnuts or almond?

boo_licious said...

fatboybakes - I buy ground almonds from the bakeshop. I suspect they are blanched as its pale vs yr brown colour. The bakeshops ground it till it is extremely fine i.e almond meal or what some call almond flour.

My mother was recommending I should have squeezed out the extra juice from the carrots as she said it was too moist. It's advisable if you are not planning to keep it in the fridge like we did. Since keeping in the fridge dries it out, it was a nice enough texture for us without squeezing the carrot juice out.

boo_licious said...

fatboybakes - btw, this recipe is a Rohani Jelani one as she did the whole Her World Cookbk which was a special introduction on baking.

fatboybakes said...

boo, thanks. yar, so it was ground like almond meal la. okay, thanks for the tip.

boo_licious said...

fatboybakes - I saw yr pix. Looks nice. Definitely more like a carrot cake since it was brown vs this pale cousin.

cheesecakeerian said...

I lurveeee carrot cake! =D

baishali said...

you make it sound so easy & healthy, will try it soon .

sağlıklıyaşam said...

saat

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