Author Notes
In fact it's adapted from hollyshaner's recipe, In the Netherlands the All Purpose Flour didn't work as well as the Patent Flour, and somehow also the baking powder, so I added baking soda, for the chewy-ness I added Zante Currant - I feel like adding walnut/pecan would also be good! Experiment. —nikoleung
Continue After Advertisement
Ingredients
- Cake
-
3/4 cup
Brown Sugar
-
1 teaspoon
Rum Essence
-
1 teaspoon
Vanilla Essence
-
2
Large Eggs
-
2 cups
Shredded Carrots
-
Handful
Zante Currant
-
1.5 cups
Patent Flour
-
1/2 cup
Self-Rising Flour
-
1 teaspoon
Baking Powder
-
1/2 teaspoon
Baking Soda
-
1/2 teaspoon
Cardamom
-
1/2 teaspoon
Cinnamon
-
1/2
Orange, Zest of
-
1/5 teaspoon
Salt (or taste the batter to test)
-
1/3 cup
Vegetable Oil
-
1/3 cup
Greek Yogurt
- Frosting
-
80 grams
Softened Butter
-
150 grams
Cream Cheese
-
1/2 teaspoon
Rum Essence
-
1/3 cup
Powdered Sugar (Taste to Test)
-
Pinch
Salt (it will lift up the whole taste!)
-
Pinch
Grounded Nutmeg (a bit for the top)
Directions
-
In a bowl of mixer, beat together sugar and eggs until thick. Add rum and vanilla.
-
In a large bowl, combine flours, baking powder, baking soda, cardamom, cinnamon. Add carrots, zante currant and orange zest, toss to coat.
-
Add flour mixture, alternately with yogurt and oil, to egg mixture. Stir with spatula. Add salt now and taste to test.
-
Preheat oven to 325 (180C). Grease a loaf pan or insert baking paper in it. Pour batter in pan. Bake for 50-60 minutes. Cool in pan for 10 minutes, then out on a rack to cool completely. Frost with Cream Cheese Frosting.
See what other Food52ers are saying.