I have a fantastic Persian recipe book and until now I have only used it to make delicious spiced lamb stews and cacik (that’s a yoghurt dip with cucumber, dill and garlic to you and me) and many more savoury meals. Then I stumbled across a fantastic carrot cake recipe.
This recipe intrigued me because it uses some lovely flavours from ingredients like ground almonds and dessicated coconut and it has NO flour. So I was worried how it would turn out but it as long as you beat the eggs well they act as the raising agent.
Carrot Nutritional Information
As kids we were always told to ‘eat our carrots as they’ll help us see in the dark’. From doing a little research this preconception came about during World War II when the British Royal Air Force claimed that the secret to their fighter pilots clear, sharp vision was carrots. (It was actually because of a new radar system they had – but obviously had to keep that fact top secret!). However this sweet, crunchy vegetable has been found to restore the vision of those with Vitamin A deficiencies. This is because of the high beta-carotene content.
Carrots also have fantastic anti-cancer effects due to their antioxidant power in reducing free radicals in the body. They have been found to prevent lung cancer, colorectal cancer, leukaemia and prostate cancer.
Other benefits of this veggie include helping with blood sugar regulation, delaying the effects of ageing and improving the immune function. Check out the Vegetable page to learn more about the health benefits of carrots.
200 g caster sugar
2 tsp vanilla extract
200 g ground almonds
100 g desiccated coconut
2 tsp ground cinnamon
150 g unsalted butter (melted)
2 large carrots – (this is what the recipe said but I used about 300 g)
100 g shelled pistachio nuts (roughly chopped)
icing sugar (for dusting)
Preheat the oven to 160°C and line a 23cm round tin.
Beat the eggs, sugar and vanilla together – crack the eggs in to a bowl with the vanilla essence then gradually add the sugar as you whisk.
Stir in the ground almonds, coconut and cinnamon – be careful not to knock the air out of the mixture.
When mixed, add the melted butter and incorporate into the mixture.
Now grate the carrots and add to the mixture along with the pistachios.
Put the mixture in to the prepared tin and pop in the oven. I checked the cake after 40 minutes but altogether my one needed about 1 hr 10 minutes to bake through.
Once cooled sprinkle over icing sugar and decorate as you wish. The original recipe suggests that you serve the cake with rosewater cream which sounds delicious but not so good for the waistline! I’ll leave the recipe for this at the bottom of the page.
Ops…I forgot to take a picture of a slice of this cake! We were too busy eating it – this is the yummiest carrot cake I’ve ever tasted!
If you’re pushing the boat out and serving the cake with the cream you’ll need:
300 ml double cream
2 – 3 tbsp rosewater (I haven’t made this cream but 2 – 3 tbsp of rosewater seems like rather a lot – I would add it gradually and taste)
3 – 4 tbsp icing sugar
A few chopped pistachio nuts
To make simply whip the double cream along with the rosewater and icing sugar until the cream is thick. To serve dollop a spoonful next to a slice of the cake and sprinkle with the pistachio nuts. Done!
Happy Baking! x