Tangy Carrot Cake

umeko's Note:

carrot cake with a tangy taste

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Servings: 12

• 90 g caster sugar
• 3 eggs
• 180 g unbleached flour
• 1 teaspoon baking soda
• 1⁄8; teaspoon ground cinnamon
• ½ cup extra virgin olive oil
• 150 g carrots
• 60 g almonds , chopped
• 30 g dried cranberries
• 1 teaspoon lemon zest

Directions:

1. Shred the carrot and squeezed out excess carrot juice.
2. Sift flour and salt together.
3. Whisk eggs and sugar together (about 20-30 minutes) until the mixture is light, thick and fluffy and the whisk leaves a marked ribbon-like trail behind.
4. Add the sifted dry ingredients and olive oil half at a time. Mix well each time.
5. Add shredded carrot, dried cranberries and lemon zest. Fold gently.
6. Pour the mixture in a 20 cm baking tray lined with baking paper.
7. Bake in a preheated oven at 150ºC for 15 minutes, 15 minutes at 125ºC.
8. Let it cool and serve.

Reviews

[Sydney Mike]

This is not like any carrot cake I've had before, but that doesn't mean the cake isn't good, 'cause it is VERY TASTY ~ something like a dense lemon cake with some carrots in it (& cranberries, which I dearly love)! I served it first as is, & then later had a slice topped with a lemon sauce, & that was especially good! Thanks for posting the recipe! [Tagged, made & reviewed for one of my adopted chefs in the current Pick A Chef]