Eating Sweet Recipes

Super Moist Carrot Cake

Can you remember those specific things that you just hated to eat when you were a child? There are of course the obvious: Olives and coffee (I think I didn’t drink coffee until I was 16, but then it was the ‘cool’ thing to do, drinking this uber-sweet coffee-like sludge with at least half a cup of sugar and cream), overly salty things, overly bitter ones and spicy ones. I think those were the foods everyone hated as a child, and I sometimes experience that I just now with 23 years begin to like bitter foods like chicory or tonic water.

And I love to eat mustard! Then there were the dishes or foods you didn’t like because there was some bad memory attached to it, probably due to bad cooking. For me it was pumpkin soup (we always had that in kindergarten) and among other things carrot cake. Guess I didn’t understand that something sweet as a cake could be combined with a vegetable like a carrot, or even a zucchini. Let me say to you, I am a changed woman!

You need (for a loaf pan):

  • 225g of ground almonds (you can just as well use hazelnuts)
  • 300 – 350g of grated carrots
  • 4 eggs
  • 175g of sugar
  • 50g of starch
  • 40g of flour
  • ¾ of a package of baking powder
  • grated orange zest (fresh or bought)
  • a pinch of salt
  • ½ of a tsp. of cinnamon
  • 100g of powdered sugar
  • The juice of half a lemon
  • Chopped pistachios

Prepare the loaf pan with a sheet of baking paper (or grease it with some butter). Preheat your oven to 175°C (350°F).

Separate egg whites from the yolk, then whisk the egg whites and a pinch of salt until stiff. Whip the yolk and the sugar for about 3 minutes until you have a pale and creamy texture. Gently fold in the almonds and the grated carrots. It’s a bit hard at the beginning, but gets easier pretty quick.

Mix flour, starch and baking powder and add it to the carrot-mixture. Fold in the egg whites. Then flavour with some orange zest and cinnamon.

Fill the dough into the loaf pan, smooth it and bake it for about 50-55 minutes until it’s golden-brown. Check if it’s done with a wooden stick. Let it cool for a bit and separate the cake from its pan.

Mix the powdered sugar with some lemon juice until you have a fairly doughy icing. Spread it on the cake and let it run down the sides. Decorate with chopped pistachios!

This cake has been a true revelation to me, and I just made it because I was going on vacation and had some carrots left in the fridge. I didn’t want to throw them away, and it has been one of my favourite cakes since then. It’s so easy, and everyone loves it (ask my colleagues, classmates, family and boyfriend). Hope you are inspired!

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Source: http://wonderwunderbarekueche.blogspot.de/2015/03/ostern-rublikuchen-aus-der-kastenform.html

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15 Comments

  • Avatar
    Reply
    Emma
    5th July 2016 at 6:23 pm

    Wow, this looks so delicious! I’ve just realised how long it’s been since I last made a carrot cake- I’d better make one soon because it’s one of my favourite cakes! Thank you for the reminder 🙂

    Emma xo // http://www.thewallflowerwardrobe.co.uk/

    • Michelle
      Reply
      Michelle
      5th July 2016 at 9:40 pm

      Happy to help you there 🙂

  • Avatar
    Reply
    Jessica
    5th July 2016 at 9:38 pm

    This looks delicious x

    Jessica — WS Community

    • Michelle
      Reply
      Michelle
      5th July 2016 at 9:39 pm

      Thank you 🙂

  • Avatar
    Reply
    April | April Everyday
    6th July 2016 at 7:52 pm

    This looks SO good! I love that it’s mostly ground almonds too rather than flour! It always seems so much healthier to eat haha!
    xo April | April Everyday

    • Michelle
      Reply
      Michelle
      8th July 2016 at 10:47 am

      You’re right, and they are giving the cake so much nice texture!

  • Avatar
    Reply
    Annie Abbey
    7th July 2016 at 12:20 am

    That is so funny! I am 23 as well and I am just starting to eat all kinds of things I used to hate! I guess there is just something about this age haha Also nothing is worse than a dry carrot cake! I might have to try this recipe out 🙂
    xx Annie
    http://www.somethingswellblog.com/

    • Michelle
      Reply
      Michelle
      8th July 2016 at 10:49 am

      So I’m not the only one! I suddenly love olives (try that Tapenade if you love them too), and I swear I hated them 5 years ago! Tell me how you liked the cake!

  • Avatar
    Reply
    Alexandra
    13th July 2016 at 2:13 pm

    Very pretty! I love the use of orange zest here, and that pistachio topping is so fancy-looking 🙂

    • Michelle
      Reply
      Michelle
      13th July 2016 at 4:04 pm

      Oh yes it is, and it hides the fact that my icing is far from perfect 😀

  • Avatar
    Reply
    Lucy
    20th July 2016 at 12:23 am

    What is ‘starch’ in a recipe?

    • Michelle
      Reply
      Michelle
      21st July 2016 at 7:59 am

      It’s cornstarch for you I guess 🙂

  • Avatar
    Reply
    Lucy
    22nd July 2016 at 12:51 am

    Ok, i think it’s cornflour used as a thickener. Thanks.

    • Michelle
      Reply
      Michelle
      22nd July 2016 at 7:48 am

      Yep, that’s it!

  • Reply
    Treats | Homemade Pistachio Cake - Make&Mess
    6th December 2017 at 4:51 pm

    […] the fruity hints of orange and lemon. Maybe next time I’ll try to make it in a box pan like my delicious carrot cake…How do you like […]

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