The best ever Zesty Carrot Cake- You’ll never guess what’s in it!2015-07-02
- Servings : 10
- Prep Time : 20m
- Cook Time : 35m
- Ready In : 55m
A few weeks ago, I was invited to Season to Taste , a foodie event organised by Unilever. The day had some exciting things happening.there was tea tasting, masterclasses and some fabulous food from different restaurants.
One thing that lingered on my memory and tastebuds was this utterly moist crumbly absolutely gorgeous carrot cake with layers and layers of taste. What caught my attention was that they told me it had mustard in it.
Now carrot cake happens to be a personal favourite of mine, so I had to try out something that was so delightful. And by God, this recipe will stand as my favourite carrot cake recipe. I shall not try another one again.
I’m sure you will like it as much as I did.
- Butter- 170gm
- Walnuts, chopped- 3 tbsp
- Eggs- 4
- Brown Sugar- 170 gm
- Almonds, ground- 170 gm
- Plain flour ( Maida)- 100gm
- Baking powder- 5 tsp
- Salt- 1 pinch
- Carrots, grated- 250 gm (2 large carrots)
- Wholegrain Mustard- 2 tbsp ( I used Maille)
- Raisins- 3 tbsp
- Oranges, zest, grated- 2 oranges ( 3 tbsp)
- Lemon, zest ( 1 lemon- 1 tbsp)
- Lime, zest ( 1 lime- 1 tbsp)
- Ginger, grated- 1 1/2 tbsp
- Cinnamon- 1 tsp
- Coriander, ground- 1/8 tsp
- Icing Sugar- 350 gm
- Water- 2 tbsp
Preheat the oven to 180C, Gas Mark 4. If you have a fan assisted oven , preheat to 170C Grease and flour a cake tin or 20 muffin cups
Melt butter with walnuts in a small saucepan. Keep aside.
Beat eggs with brown sugar in a small bowl. Use an electric mixer, Beat until foamy and keep aside.
Mix the ground almonds, flour, baking powder and salt.
Stir in the egg mixture lightly until just blended.
Stir in the walnut mixture, carrots, Maille Wholegrain Mustard, raisins, grated zest ( only 1 orange), ginger, cinnamon and coriander powders.
Pour into the prepared cake tin or the muffin cups.
Bake for 15 minutes for the muffins. For the cake, it takes about 35 minutes.
Check for doneness- Toothpick should come out clean.
Cool on wire rack for 10 minutes. Then remove the cake from pan and cool completely.
Blend the icing sugar, water and remaining 1 1/2 tbsp of orange peel in a small bowl. Spread on the cake and stand uncovered until it sets. This would take upto 2 hours. Pouring randomly over the cake gives a quirky, old worldly look.
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Equipment used in this recipe: