Carrots always remind me of a beautiful memory, as kids, during winter break I would bask in the warm winter sun chomping carrots and not a care in the world. My winter carrot cake is inspired by this memory its a blend of winter and carrots in a cake. Hope you all like it. Happy baking :)
INGREDIENTS:
- 50 gms Plain flour
- 40 gms Brown sugar
- 60 gms Carrot, grated
- 30 gms Vegetable oil
- 1.5 tsp Baking soda
- 1 tsp Baking powder
- 2 tsp Ground cinnamon
- 1 Egg
- 25 gms Almonds, chopped roughly
- 12.5 gms Raisins
METHOD:
- Pre-heat the oven at 160 degrees celsius and grease a small cake tin (I used 3 large christmas muffin tins)
- Mix all the dry ingredients together in a bowl. (flour, sugar, baking soda and baking powder)
- Add in the oil and egg to this mixture to the dry ingredients, use a hand whisk or electric whisk to combine the ingredients until just mixed completely. DO NOT OVER-BEAT.
- Into this mixture, add the carrots, almonds, raisins and cinnamon and combine until mixed properly.
- Bake for 15-18 minutes in the preheated oven at 160 degrees celsius.
- FOR THE ICING: Place 1/4 cup cream in a sauce pan and bring it to boil. Remove it from heat, add in 1/2 cup dark chocolate and stir vigorously to melt the chocolate in the cream , keep stirring until the mixture looks glossy and smooth without any chocolate lumps , allow it to cool, not completely as on this cake we have given the dripping effect (about 5-6 minutes )
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