Venetian Carrot Cake

By Maverick19

Ingredients

• 3 Tbsp toasted pine nuts
• 2 medium carrots, shredded (2 cups)
• 75 grams golden raisins
• 150 grams caster sugar
• 125 ml regular olive oil, plus some for greasing
• 1 tsp vanilla extract
• 3 eggs, room temp
• 250 grams ground almonds
• 1/2 tsp nutmeg
• zest and juice of 1/2 lemon
• rum extract

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat oven to 350 degrees F. Line the base of a 9 inch springform cake tin with parchment and grease the tin with olive oil. Toast the pine nuts by browning in a hot skillet

Step 2

Grate the carrots. Then sit them on a double layer of paper towel and wrap them, to soak up liquid. Put golden raisins in a small saucepan with rum extract. Bring to a boil, then turn down and simmer for 3 minutes. Whisk the sugar and oil (mixer to make airy). Whisk in vanilla and eggs and when well whisked, fold in the ground almonds, nutmeg, grated carrots, raisins, lemon zest and lemon juice.

Step 3

Scrape the mixture into prepared pan and smooth surface with spatula. Batter will be very shallow in the tin. Sprinkle toasted pine nuts over cake and put in the oven for 30-40 minutes, or until the top is risen and golden, and the cake tester comes out sticky, but more or less clean.

Step 4

Remove from the oven and let cake sit in it's tin on a wire rack for 10 minutes, before unspringing and leaving it on the rack to cool