(dairy free if you can stop yourself from slathering dollops of butter or cheese)
I called up my vegetables and greens provider to ask him what carrots does he have. And he merrily told me all three. In india, the most popular ones are Black (deep maroon, darker than beetroot), the red ones and the usual yellow to orange ones. Colours galore in my kitchen and off course I told everyone I spoke to that day that am making carrot cake tomorrow. And strangely everyone told me ‘oh I love carrot cake’
This means that it is indeed a very popular cake. Come to think of it, most cafes and bakeries of any stature have this on their menu and mostly its a tower of cake with cream cheese layers. Not for me. I love carrot cake, but without all this fuss.
Without the walnuts and dry fruits seeped into it. Without all the extra cheese. Because a carrot cake is supposed to be simple. Carrot cake.
This recipe is a simple cake which can be mixed in a bowl. And baked . The end result is a loaf which can be used two ways. Like a stale bread, toasted and buttered. Or if you really want some cheese, then a mascarpone whipped with cream with a dash of orange zest and enough cointreau.
290 gms all-purpose flour
2 pinches table or fine sea salt
2 tsp baking powder (aluminum-free)
1 1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
120 gms sunflower oil
145 gms dark brown sugar
3 l small organic eggs
235 ml strange juice fresh or otherwise
1 tsp vanilla extract
255 gms grated carrots
To make it better
1 slab good organic butter
200 ml full cream
200gms mascarpone cheese
1 tested orange
1 handful toasted walnuts for prettiness
1. Preheat the oven to 180 degrees and line a loaf tin (9×5-inch loaf pan). Keep this ready.
2. Grate the carrots and set aside. This will be folded into the cake mix in the end.
3. Add the eggs one at a time to the oil and orange juice mixture. Use a balloon whisk.
4. Throw in every thing else into this liquid and ensure all flour is blended in. Fold in the carrot in the end
5. Pour into the ready loaf tin and bake for about an hour. Ensure the cake is cooked through before you take it out of the oven.
6. Allow to cool and stash it away for 24 hours
7. This cake tastes best 18-24 hours old.
8. Serve toasted with butter
9. Or whip the cream, mascarpone, orange zest and cointreau and pour over the loaf. Top with the walnuts and slice away.