Carrot cake

Name: Carrot cake
Yield: For 6-8 people
Cuisine: United Kingdom
Ingredients: pinch of sea salt; 2 tbsp maple syrup or golden syrup; 200 g (7 oz) cashews, soaked overnight in cold water or in hot water for 1-2 hours; 300 g (10½ oz) wholemeal wheat flour or spelt flour; grated zest of ½ orange; 2 tsp ground cinnamon; 100 g (3½ oz) Greek yoghurt, skyr or coconut yoghurt; 5 large cloves, ground; pinch of pepper and sea salt; 400 g (14 oz) carrots, grated; 2 tsp ground nutmeg; 1 tsp ground ginger; flour, for dusting; butter, for greasing; 100 g (3½ oz) pecans or walnuts, broken; 2 tsp baking powder; 250 ml (9 fl oz) extra virgin olive oil; 225 g (8 oz) raw (demerara) sugar; unsalted pistachio nuts or marzipan carrots; 4 eggs

Preparation info

For
6-8
people

Difficulty
Medium

Appears in

Oats in the North, Wheat from the South

By Regula Ysewijn

Published 2020

About

Carrot cake is loved by young and old. It has its origins in the Middle Ages, when sugar and honey were far too expensive to use lavishly. In those days, carrots were considered a sweet food. During the Second World War, many carrot cakes were made in Great Britain because there was a surplus of carrots. Carrots are, of course, very healthy, which is why the Ministry of Food promoted cooking with carrots and a special leaflet with carrot dishes was distributed. Children became fond of carro

Ingredients

Method

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Cakes

Matthew Cockerill

3 weeks ago from United Kingdom

This worked well, but the cashew icing was a bit too healthy for me. I think next time I may go with the more traditional cream cheese or buttercream icing (which the author also suggests as an equally good option)

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