Carrot Cake. It is probably the best cake-y invention ever. Yes, even better than when those two lovely French ladies accidentally dropped their apple tart on the ground and decided to serve it upside down and call it tarte tatin.
I’m absolutely infatuated with the humble carrot cake. Why?
First of all, it is so damn easy to make.
Secondly, it looks pretty (cuz it’s orange, obvs.)
And thirdly, which is the most obvious reason, because it contains carrots.
Although the carrot cake has been a staple dessert in the Anglo-Saxon world since the Second World War, it has only become “fashionable” in tiny Belgium these past few years.
In fact, some –ignorant- people here have still never tasted it (the horror!) or even heard of it (complete and utter terror!) How these people have managed to survive without the wonder of the carrot cake in their lives is honestly beyond my comprehension.
Anyway, so when I was telling my colleagues at work that I had baked a carrot cake for my latest Baking With Booze video and two of my co-workers frowned and asked me whether that meant it was a savory cake, I seriously almost had a heart attack and fell off my chair!
So for once and for all, dear Belgian folk: a carrot cake is a sweet miracle. An edible wonder ful of spices, flavour and a bold and rich attitude.
And no, it doesn’t taste “too carroty” either.
So whether you’re finally willing to take the carrot cake leap of faith, or whether you’re looking for a new and easy version of your classic favourite recipe: this Baking with Booze recipe is it!
It’s super easy.
It doesn’t require much assembling or decoration skills. (phew!)
And it has Madeira wine in it.
I rest my case.
- 125gr ground almonds
- 1 tsp baking powder
- 50gr cane sugar
- 150gr carrots, grated
- 50gr pecan nuts, chopped + extra for decoration
- 2 eggs
- 50gr butter
- ½ tsp ground cinnamon
- ¼ tsp nutmeg
- ¼ tsp ground ginger
- 50 ml Madeira wine
For the the cream cheese frosting:
- 150gr cream cheese
- 2 tbsp icing sugar
- 2 tbsp (or more!) of Madeira wine
- Preheat the oven to 170°C. Line a loaf tin with baking parchment.
- Put all the ingredients together in a bowl and stir until everything is combined.
- Pour the mix into the baking tin and bake in the oven for approx. 45 minutes.
- Once the cake has completely cooled, start making your frosting by mixing the ingredients together. Taste whether the frosting is boozy enough.
- Spread a generous layer of the frosting on your cake and decorate with pecans.