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Venetian Carrot Cake
Venetian Carrot Cake, an olive-oil almond-meal cake with an overload of carrots and an extravagance of almond slivers. Delectable alongside an expresso !!
Prep Time
20minutes
Cook Time
40minutes
Prep Time
20minutes
Cook Time
40minutes
Ingredients
Instructions
  1. Preheat the oven to 180C.
  2. Line the base of a loaf tin with baking parchment, grease the sides with olive oil. Keep aside.
  3. Grate the carrots in a processor or with a coarse grater. Keep on a kitchen towel to soak up the excess liquid. Keep aside.
  4. Soak the raisins in rum, simmer for a while. Allow to soak.
  5. Toast the almond slivers lightly, sprinkle evenly onto the cake tin.
  6. In a bowl whisk the oil, vanilla extract and sugar till airy and smooth.
  7. Add the eggs one by one and beat till fluffy.
  8. Fold the almond meal gently with a spatula.
  9. Now add the grated carrots, soaked raisins (along with the rum) and the grated nutmeg. Mix thoroughly.
  10. Pour the batter into the greased tin, make the the top smooth with the aid of the spatula.
  11. Bake for 35-40 minutes or until a skewer inserted into the center comes out clean.
  12. Allow the cake to cool down. Slice and serve with or without honey.
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