Carrot, Raisin and Nut Cake

“Carrot cake…carrot cake…(huff, puff..) …..carr…ot…ca…ke” is my chant for the week village jog up and down the winding slopes of Colvale every day to eat my desserts and treats guilt free. Last week it was chocolate cookies, I think.

Rapidly expanding his repertoire of what he calls bread and I call cake, this carrot raisin nut cake is the latest debutante from Hitesh’s oven and the food of my current obsession. When the aroma of Hitesh’s sinful baking fills the house, the dogs and I are driven to distraction. We stalk the oven in turns just waiting to hear the ‘ding’ of the timer, signalling that our guilty pleasures are ready to be ravished. And then, all tails a-wag, including mine, we stalk Hitesh who, now used to his groupies, patiently repeats over and over again “you HAVE to let it cool first” Meh! Iwannaeatcakenowwwww!

Be warned, this cake is sweeter than most of the barefoot bistro desserts but this very sweetness, coupled with a rich carrot and raisin flavour and decadent moistness just hits the spot with a large steaming cup of joe. Or with a spicy masala chai. This is the carrot cake made for tea time.

My eccentric baker husband dishes out some delightful baked surprises week after week. Be it the chocolate coconut brownie, the ginger pineapple cake- bread (you decide), the banana bread (ok, this one might just be bread), the chocolate cookies, the dark chocolate mousse cake, the annual loaf of stollen bread… hell, even doggie treats and biscuits…the list is endless and endlessly tantalising.

Running shoes, check. Sipper bottle, check. Music player, check. Looks like I’m gonna run all the way around the world and back, this year. “Mousse cake, mousse cake…mou..sse..”

 

Ingredients

 

2 2/3rd cups water

2 2/3rd cups brown sugar

2 tightly packed cups of grated raw carrots

2 cups raisins

1tsp cinnamon powder

½ cup butter

 

2 large eggs

4cups flour

1tbsp baking soda

½ tsp salt

1 cup chopped cashew nuts (or any nuts you like)

 

Method

 

  1. Preheat the oven to 180c. In a saucepan, combine water, sugar, carrots, raisins, cinnamon and butter.
  2. Bring to a boil. Reduce heat and simmer for about 20 mins. Leave to cool.
  3. When the carrot mix has cooled completely, beat the eggs in.
  4. To the flour, add the soda and salt and sift over the carrot mix.
  5. Add the chopped nuts and gently fold the mixture.
  6. Butter two loaf tins of 8 inches each.
  7. Turn the batter into the tins and bake at 180c for approx. 45 mins.
  8. Allow to cool before unmoulding from the tin and slicing.
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