I have been reliably informed on Twitter today by Ruby of Rubelle’s Moon, that is National Carrot Cake day. I couldn’t let this opportunity pass, and as I am off to the Cotswolds for a weekend with Tony, I decided to make a gluten and dairy free version for him to enjoy too. Sadly I have to keep my very favourite recipe for carrot cake under my hat for now, so this is a really nice alternative. And being dairy free, too, you could easily make it with store cupboard ingredients.
- 2 medium carrots
- 75g/3oz sultanas
- 60ml/2¼fl oz brandy
- 150g/5oz orange and clove caster sugar
- 125ml/4½fl oz sunflower oil
- 1 tsp vanilla extract
- 3 large free-range eggs
- 250g/9oz ground almonds
1) Preheat the oven to 180C/350F/Gas 4.
2) Line the base of a 23cm/9in round springform cake tin
3) I grated the carrots in the Magimix for speed.
4) Put the golden sultanas in a small saucepan with the brandy, bring to the boil, then turn down and simmer for 3 minutes.
5) Whisk the sugar and oil until it becomes thick and increases in volume. Again, I did this in the Kitchen Aid, as usual
6) Whisk in the vanilla extract and eggs and, when well whisked, fold in the ground almonds, grated carrots, sultanas (with any remaining brandy)
7) Scrape the mixture into the prepared cake tin
8) Bake for 30–40 minutes, or until the top is risen and golden and a skewer inserted into the centre comes out sticky but more or less clean.
9) Cool, and serve
N.B. This recipe is adapted from Nigella Lawson’s Venetian Carrot cake in Kitchen: Recipes from the Heart of the Home (Chatto & Windus, 2010)