Carrot Plumcake Recipe
Category: Desserts
Serves: 8
If you’re looking for a delightful treat that’s both light and rich in flavor, this carrot plumcake is a perfect choice. A wonderful blend of earthy carrots and the natural sweetness of cane sugar, this cake combines almond flour and traditional all-purpose flour to create a beautifully moist and aromatic dessert. With a touch of lemon and orange zest, this recipe is sure to leave everyone at the table asking for a second slice.
Ingredients
| Ingredient | Amount |
|---|---|
| Carrots | 170g |
| All-purpose flour | 160g |
| Almond flour | 50g |
| Eggs | 130g |
| Cane sugar | 160g |
| Sunflower seed oil | 100g |
| Lemon zest | 1 |
| Orange zest | 1 |
| Baking powder | 8g |
| Sliced almonds (for topping) | to taste |
| Powdered sugar (for dusting) | to taste |
Instructions
-
Prepare the Carrots:
Start by peeling and trimming the carrots. Once they are cleaned, grate them finely to get approximately 160g of pureed carrot. The fine grating will help them integrate smoothly into the batter, adding moisture and flavor to your plumcake. -
Mix the Wet Ingredients:
In a large mixing bowl, begin by adding the cane sugar and eggs. Using a whisk or an electric mixer, beat these ingredients together until well-combined and the mixture becomes light and fluffy. This helps to incorporate air into the batter, which contributes to the cake’s light texture. -
Incorporate the Carrots and Oil:
Once the sugar and eggs are properly mixed, add in the grated carrots. Stir gently to distribute the carrots evenly throughout the mixture. Next, pour in the sunflower seed oil, and continue mixing until everything is smoothly blended. The oil will provide moisture, ensuring the cake stays soft and tender. -
Combine the Dry Ingredients:
In a separate bowl, sift together the all-purpose flour, almond flour, and baking powder. This step helps to break up any clumps in the flour and ensures that the leavening agents are evenly distributed throughout the batter. Gradually add the dry ingredients to the wet mixture, folding them in with a spatula or spoon until a smooth, lump-free batter forms. -
Add the Citrus Zests:
For an extra layer of aromatic flavor, zest one lemon and one orange into the batter. The citrus zest will infuse the cake with a refreshing, fragrant undertone that perfectly complements the sweetness of the carrots. -
Prepare the Baking Pan:
Take a 17×8 cm tapered loaf pan, with a height of 7 cm, and lightly grease it. You can also line it with parchment paper for easier removal of the cake once baked. Pour the batter into the prepared pan, using a spatula to smooth the top evenly. -
Decorate the Cake:
Scatter a generous amount of sliced almonds over the top of the cake batter. These almonds will toast during baking, adding a delightful crunch and nutty flavor to the finished cake. -
Bake the Plumcake:
Preheat your oven to 180°C (356°F) on static mode. Place the loaf pan in the center of the oven and bake for about 1 hour. The cake should rise beautifully and develop a golden-brown top. Test for doneness by inserting a toothpick into the center of the cake; if it comes out clean, the plumcake is ready. -
Cool and Serve:
Once baked, remove the plumcake from the oven and allow it to cool in the pan for about 10 minutes. Then, gently turn it out onto a wire rack to cool completely. Once cooled, dust the top with a light coating of powdered sugar for an elegant finish. -
Enjoy:
Slice the cake into generous pieces, and enjoy the combination of soft, fragrant, and nutty flavors. This carrot plumcake is the perfect dessert for an afternoon tea or as a sweet ending to any meal.
This moist and flavorful carrot plumcake combines the goodness of carrots, almonds, and citrus zests, making it an irresistible treat. Whether you’re serving it at a family gathering, a casual get-together, or just indulging in a personal treat, this cake is sure to impress with its delightful texture and aromatic flavors.
