This cake needs to "age" a day before serving for best results. The honeyed syrup needs time to soak in to the cake. - inpatskitchen —inpatskitchen
Test Kitchen Notes
This is a no fuss, one-bowl carrot cake that skips the hassle of cream cheese frosting but still delivers a bright carrot flavor. The secret here is the almond meal which creates a firm crumb while still keeping everything moist. You'll need to be patient since the honey glaze does need a full day to soak into the cake to sweeten it up. Note: Check the cake for doneness around 25-30 minutes. —broccolirose
all purpose flour
sugar( for the syrup)
inch piece of orange rind
In This Recipe
Beat the eggs, oil and sugar until light and thick.
Stir in the carrots, salt, baking soda, orange zest and brandy.Combine well.
Add the flour, a little at at time, combining well.
Stir in the ground almonds.
Pour the mixture in a 10" round baking pan lined with parchment. Bake for 30 to 40 minutes at 350F.( But check at the 25 minute mark)
Meanwhile make the syrup by combining the water, sugar and orange rind in a small saucepan. Bring mixture to a boil and simmer for 20 minutes.
Add the honey and let the mixture cool.
When cake is done, let cool for about 10 minutes and then poke holes in the cake with a wooden skewer. Spread the syrup over the cake and cool completely.
Remove the cake from the pan, cover, and refrigerate for at least 24 hours before serving.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!