Baked · Cake · Dessert · Egg · European · Non Vegetarian · Nuts · Sweet Bakes

Celebration Post – Super moist, Venetian Carrot Cake


Yippie Yay! this is my 200th recipe post on Keli Paan and I am so glad that my plans to post a something baked succeeded. Yes, I have been planing this post for a while now. The plan was to indulge & celebrate with a good cake.. It’s such a wonderful feeling writing this post.. Feels like it was just the other day..! Now, I am at the 200th post.. when I now look at few or rather many of my vintage posts, I feel what was I thinking ???.. the photographs are atrocious..!! There is no concept..! It made me think, if I should let them stay or re-do them.. What do you guys think?? Do leave a comment.. I would love to know your thoughts! I’m not claiming I have turned into a master at photography.. I’m still learning the art of food styling… The posts help me see the transition my blog has gone through. I do see I have gotten better from the time I have started.. 🙂

Super Moist Venetian Carrot Cake....

When I was reading about Carrots cakes, I got to know that they came into existence because sweeteners were scarce & expensive during the medieval period. Since carrots & beets contain more sugar than most other vegetables, carrots were preferred. These cakes were huge in the United States in the 1970’s.. it was considered a novelty.. But then it go so popular that it became a standard dessert across the country. In a radio survey conducted in 2011, in the UK rated Carrot cake came out as the favourite & why wouldn’t it be? they are just so wonderful. I have always eaten store-bought cakes. Never tried making one at home.. I had picked up lovely looking fresh juicy carrots from the store yesterday for this.

Super Moist Venetian Carrot Cake....

This recipe is an adaptation of Nigella Lawson’s Venetian Carrot cake recipe. I baked a smaller cake though.The moment I had seen this recipe, I fell in love with it.. No flour, no milk & even them you get such a lovely moist cake.. ! There were all my favourite ingredients.. Pine nuts.. I’m a huge fan of these tiny silky nuts… !!! Fresh carrots, ground almonds, Rum!! yes, this cake has rum.. & sultanas which are cooked in rum.. The fragrance of simmering rum cooking the sultana’s is wonderful.. 🙂 Ground nutmeg adds jus the right flavour to this cake.. it just gets your senses reeling.. Though it might not be the prettiest cake you have seen around.. I always say that something has to look good to make it appealing, specially when it comes to food.. but then here do not go by the looks…! 🙂 I tried to make it look as pretty as possible :).

Notes:
1. I used normal sultana’s ,though the recipe calls for golden sultana’s..
2. The most popular icing on this cake is the cream cheese icing. I did not want a sweet overdose, hence I skipped it.. 🙂
3. I used a silicone cake pan. Use a springform cake tin if you have one.
4. This cake will seem to be shallow. Wont be higher than 2 inches. This cake does not rise like other cakes, you will notice a small rise though.

Ingredients: (Serves 6 )        Preparation Time: 60 mins
Pine nuts – 30g,
Carrots – 2, medium-sized, hand grated, If you’re using a food processor, do not turn it into pulp. It should still have strands.
Dark Rum – 40 ml
Golden Sultana’s – 30g
Golden castor sugar – 80g
Pure Vanilla extract – 1/2 tsp
Olive oil – 50ml + for greasing
Ground almonds – 100g
Nutmeg – 1/8 – 1/4 tsp
Eggs – 1 large/ 2 small
Fresh Lemon zest – 1/4 tsp
Fresh Lemon juice – 1/4 tsp

Method:
Take a small saucepan & soak the sultana’s in the rum before you start.

Pre-heat oven to 180 degrees C. Meanwhile, line the base of a cake pan, preferably a springform tin with grease-proof paper. Grease the sides with some olive oil.

Lightly toast the pine nuts on a fry pan without any oil, till they turn golden brown. Keep aside.

Grate the carrots & take out the excess water from them by wrapping them around kitchen towels. Keep aside.

Now bring the saucepan with the rum & sultana’s to a boil over medium heat. Simmer & cook for a couple of minutes.

In a mixing bowl, whisk the sugar & oil. Use a hand mixer/ stand mixer if you have one because you need to mix till they turn creamy & airy. Add the vanilla, eggs, almond meal/powder, nutmeg, grated carrots & the sultana’s along with the rum. Fold all these ingredients in using a spatula.

Note: Nigella does not add the rum which is left behind. I did. So you can choose to do what you please. 🙂

Finally add the lemon zest & juice. Mix.

Transfer the batter into the prepared cake pan. The batter, like I mentioned will seem shallow because it’s not a tall cake. Use a spatula, preferably a silicone spatula to even out the top of the cake. Since I added the left over rum my batter was not as solid, hence I did not need to do that. Sprinkle the toasted Pine nuts around.

Ready to be baked...

Bake for 35-40 minutes or until you see a golden hue on the cake with a slight rise. Check using a toothpick, it may be come out a wee bit sticky, but that’s alright.

Cool the cake on a wire rack.

Baked & Out... cooling on the wire rack...

Let it sit for 10 minutes or so before you spring it out of the tin. Now cool further.

I’m sorry to say I did not get down to clicking more pictures of the preparation process..  was a cloudy day & did not get enough sunlight for good pictures while I was mixing & preparing the batter.. Luckily the sun came out for  a bit when the cake was out of the oven. I must say I got lucky.. 🙂 

Transfer to a serving plate..

Oh by the way, this serving plate is a prized new possession now.. 🙂 I had to own it, the instant I saw it….. 🙂 I’m in love with the little pink & red hearts..!! It can just pep up anything you serve on it.. 🙂 That’s how I made this cake look pretty.. !!

Serving Suggestions:
Serve a slice with some cream cheese mixed with some rum & icing sugar on the side if you wish.. 🙂

Super Moist Venetian Carrot Cake...

You can save this cake for 3 days tightly wrapped in cling film & stored in a air-tight container.

If you like this recipe, then you may also like – Summer fruits Compote sandwiched between Sponge cake..Coffee Banana loaf Cake with Coffee ganache frostingDark Chocolate & Mocha Cheesecake with Rum…Plum Cake etc.

 

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20 thoughts on “Celebration Post – Super moist, Venetian Carrot Cake

    1. 🙂 Thanks Anjana. Hope you getting better & the cold is no longer bothering you.

      It is true right?? I’m glad you share the same feeling about old posts…Do you think I need to re-do those posts? What are your thoughts on it?

      Cheers

      Like

      1. Oh, I am still a mess. Cold viruses hit me pretty hard, I almost cease to function. So I’m happily blog hopping now!
        Anyway, the way I see it, my old posts are my learning curve. They show me how I’ve grown so far. Moreover, it is going to be a pain to redo them.
        But if you are extremely serious about your blog ‘brand’ and have the time, go ahead and redo them.

        Like

      2. 🙂 Thanks for sharing your view. Yes, even I think these old posts help me understand & learn how my blogging style has evolved…. Very painstaking to do them all again… true that..!

        Like

  1. Congrats on your 200th post. The cake is a beautiful way to celebrate it. 🙂 As for the prior photos not being up to snuff, I have redone several of my photos when I subsequently re-made the dish. I also have several posts without step-by-step photos. We also add them later when we re-make the dish. I never say anything about it. I just do it because it makes me feel better. 🙂

    Like

    1. Thanks Rich.. If may call you so.. 🙂 N thanks for sharing your views on how one can deal with the older posts 🙂 you do have a good point there.. 🙂 I can work & re-do only the popular ones .. Makes life much simpler that way.. 🙂 cheers!

      Like

    1. Hii,

      Thanks for stopping by. The plate is super cute isn’t it???..

      I was so caught up that I did not take pics of the initial mixing process.. Sorry about that. Will add them the next time I make it.. 🙂

      Cheers,
      Anitha

      Like

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