Tuesday, November 07, 2006

The best carrot cake recipe in the world

carrot cakeSome while back,Terri gave me a present after returning from her wanderings around Europe. More recently, she was talking about carrot cakes and I commented that I know the best carrot cake recipe in the world. With a claim like that, she wanted to know more.

I made it this past weekend as a sort-of welcome home present for James who invited a few friends round to his place to welcome him back after his recent run-in with a bus in Hangzhou. So, there's absolutely NO connection between this post and what has been written on this blog about gingers/carrot-tops in the past few days.

The great thing about this cake, apart from its extreme deliciousness, is how very easy it is to make. Follow the simple instructions and there's absolutely no way of landing up with a flop.

250 ml oil
4 extra large eggs
500 ml sugar
10 ml ground cinnamon
5ml ground ginger
dash ground nutmeg
5 ml salt
750 ml grated carrots
625 ml flour
10 ml bicarbonate of soda
10 ml baking powder
grated rind of 1 lemon
250 ml flaked almonds

Beat the oil, eggs, sugar, cinnamon, ginger, nutmeg and salt together in a bowl. Stir in the grated carrot.

 eggs and oilsugar and spicesugar mixed in carrot addedcarrot mixed in
Blend the flour, bicarbonate of soda and baking powder and stir into the carrot mixture. Break the nuts into the bowl, stir in with the grated lemon rind. Pour into a deep, greased and floured 25 cm cake tin.

Bake at 180 C for about 80 – 90 minutes until piercing the cake with a skewer leaves the skewer clean.

 flour and nutsflour mixed inin the cake tinin the ovenready to eat
What about the icing, you may be asking? It seems to be traditional to have a a lemon- or orange-flavoured icing spread on top of carrot cake. Icing, of course, helps hide any cracks the cake may develop on top. Anyway, I'm sure it would taste good with icing but it's totally unnecessary as the cake is delicious enough without any.

See, I told you this is a simple recipe.


Blogger Anjou Wu said...

This comment has been removed by a blog administrator.

2:55 am  
Anonymous Anonymous said...

Oh, how great. I love carrot cake so it will be worth translating this recipe from the metric system into cave man measures. Thank you! (helpful photos, too)

2:58 am  
Anonymous Anonymous said...

Try as I might, I just cannot reconcile putting vegetables into a cake! ;-)

4:04 am  
Blogger andrea said...

I made the world's best brownies today (secret: the ice bath). I should share.

4:13 am  
Blogger Caroline said...

Looks great - I'll get grating.

8:34 am  
Anonymous nyasha said...

another recipe to add to my compilation. the spices must do wonders for the cake!! I love to eat spicy cakes in winter. :)
Could i use butter instead of oil? have you ever tried to substitute? Does it work or should i just stick to the recipe? Hehe....

12:02 pm  
Anonymous basil said...

don't you just hate it when comments are removed by the author! how can anyone be offensive about carrot cake. Anyhow stuff the carrot cake how's James!!?

1:04 pm  
Blogger Reluctant Nomad said...

Anonymous: I hope you like it as much as I do!!

J. David Zacko-Smith: I’m not sure I want to know about what you are reconciled with when it comes to putting vegetables in places. :-)

andrea: Yes, please share.

Caroline: It won’t be great if you mistakenly grate your fingers, something that isn’t that hard to do if you’re not careful.

nyasha: I suppose butter could work as it’s just another type of fat. But, I’ve never tried it so I’d suggest you stick to the recipe. Also, the oil may give it a moisture that you won’t get from butter. The original recipe called for 300ml of oil but I’ve reduced the amount and it seems all the better for it.

Basil: Yes, I do dislike it. However, in this case, it was a repeat of the same message (by anonymous) so he/she removed it for that reason rather than for anything more ‘sinister’.

James is in fine fettle!! It was good to see him again and he seems just like the usual James.

1:34 pm  
Blogger Terri said...

Woohoo! Thanks Nomad! This recipe is going straight to young Cinderella so she can spoil her wicked stepmother with her favourite cake :-)
She made chocolate cake for her daddy dearest last weekend so now I reckon it's my turn.
Yes, we are all going to get lardass, teehee!

4:20 pm  
Anonymous patita said...

Lemon or orange flavored icing is traditional? Fascinating. Here in the states it's a cream cheese frosting that's used nearly every time. I'll have to bake this up and try both :)

4:44 pm  
Anonymous Anonymous said...

I'm making this tonight... I'll let you know the outcome!

4:05 pm  
Anonymous Anonymous said...

btw.. Patita; It's normally a lemon, cream cheese based icing I think. Thats what I've always been used to. Veeeerrrry yummy!

4:09 pm  
Blogger Reluctant Nomad said...

terri and paul: I'll be interested to hear what you guys think of the cake.

patita: I've had it with that topping before and, yes, it's rather delicious but this cake definitely doesn't need a topping.

8:31 pm  
Anonymous rhino75 said...

I'm going to give this a go at the weekend sow I'm on my "domestic trip" - it looks deeeelish!!

11:17 pm  
Anonymous xmichra said...

yum! i am comming over for tea :)
I like cream cheese icing on carrot cake myself. But you are right, when the cake is that good no need for icing :)

4:39 am  
Blogger Rob7534 said...




6:10 am  
Blogger Pam said...

I don't like icing on it.

10:21 pm  
Anonymous Anonymous said...

Just a vote of confidence here...the cake I was given was wonderful and we've only just finished it week after receipt.

No icing required; the cake is very tasty and moist and stays so for quite long enough, although I am off with some stomach complaint; there could be a connection :-)

5:32 pm  
Blogger Nomes said...

Marvinglous. Having just recently moved into a house with an oven (hoorah!) I am eager to see whether Prague supermarkets' baking section is up to a carrot cake. So I shall attempt to bake this on the weekend.

One quick question: your powder measurements are in mls. What's with that?

Scientist me can't figure it out.

10:31 am  
Blogger Nomes said...

I shall do my best with the ml:tsp equivalent, and will post a photo! :)

Oh, and I am SOOO making lemon-cream-cheese frosting/icing (I can't tell where I come from sometimes). Otherwise, it's just not carrot cake.

Nomes - who once went on search of THE best carrot cake in Palmerston North, New Zealand. She put on 1kg.

10:46 am  
Anonymous Anonymous said...

Itt ülünk és izgulunk,hogy mi sül ki belőle...??? :)

Here we are sitting, and full of excitement... the cake is still baking in the oven. :)
We will get back later!

Joci and Kriszta

5:25 pm  
Anonymous Dawn said...

I found this recipe last week and made it last night. It was very easy to make and turned out great! For non-bakers, this was my first-ever attempt at baking a cake from scratch. I did use whole wheat flour, which seems to have actually added flavor. Normally, I must have cream cheese frosting on carrot cake, but this cake doesn't need it. I will definitely make this again. Thank You for posting! I would post my photo, but I don't see the option here.

10:22 pm  
Anonymous Tamara said...

delicious!! I am making it for the second time in as many weeks!

2:13 pm  
Anonymous The Willy said...

This recipe comes a very close second. (I happen to be in possession of a secret family recipe which comes in slightly moister than this recipe) In terms of taste, it was great, and had fantastic texture.

The only change I made was using wholemeal flour and walnuts instead of almonds.

I'm glad you posted this :)

ps: cream cheese icing with a small amount of lemon zest/juice is usual topping in nz. soooo goooood.

1:00 am  
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Indeed its a great cake, thanks for sharing the recipe.

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