Photography by Andy Arnfield – The Gourmet Grocer
After being inspired by my previous night’s function, and being served a delicious piece of Brazilian Carrot Cake I had to make one for myself. This recipe is so simple, and as I’m not a baker at heart, this was perfect for my skill level. This cake is moist, not as sweet as some cakes, and has a rich bite due to the olive oil. With a few toasted walnuts and berries, and a drizzle of chocolate, I think it was a triumph. Enjoy ;0)
1/2 extra virgin olive oil
1/2 cup vegetable oil
3 grated carrots
1 cup of brown sugar
2 cups of plain flour
1 teaspoon of baking soda
1 teaspoon of vanilla paste
1 tablespoon of cinnamon
150g dark chocolate melted
a handful of fresh berries and toasted nuts of your choice
Icing sugar for decoration
Blend the eggs, oil, carrots and vanilla in a blender.
Sift the flour, baking soda, cinnamon, and then add the sugar and mix well. When the dry ingredients are well mixed, add the wet ingredients, mix well, and pour into a 21cm oiled springform tin
Bake at 180 degrees for 45min. or until a skewer comes out dry and not sticky when inserted into the middle of the cake
For the topping, melt the Valrhona Caraibe chocolate in a bowl over boiling water. Once melted, drizzle over the cake making sure you get drips running down the sides. I did this on a wire rack with some baking paper underneath to catch the drips. Adorn with fresh berries and toasted walnuts.
Dust in icing sugar for decoration.