As I was flicking through Rosemary Schrager's Bakes, Cakes and Puddings book I found a carrot cake that I had the ingredients for! But the original recipe was missing one of my favourite ingredients in carrot cake, it contained no orange. I was also missing the ingredients for the suggested mascarpone icing but the hubby suggested white chocolate which was perfect for this cake!
I changed the recipe to taste and this is what I got...
Honey and Carrot Cake
200g clear honey
50g golden caster sugar
160g dates, chopped
150g carrots, finely grated
Zest and juice of 1 orange/clementine
1tsp ground nutmeg
225g plain flour
25g ground almonds
75g flaked almonds
2tsp bicarbonate of soda
150g good quality white chocolate
Pre heat the oven to 180C
1 - Place the honey, golden cater sugar, butter, dates, carrot, orange zest, orange juice, nutmeg, cinnamon and water in a pan and heat on a medium heat until the butter has melted and the sugar has dissolved
2 - Turn the heat down and simmer for 5 minutes
3 - Remove from the heat and leave until lukewarm
4 - Combine together the plain flour, ground almonds, flaked almonds and bicarbonate of soda
5 - Beat the eggs and add to the warm honey mixture
6 - Add the flour mixture and stir until all of the ingredients are evenly combined together
7 - Place the cake mixture in a greased and lined cake tin
8 - Place in the centre of the pre heated oven and bake for about 50 minutes or until firm to the touch
9 - Leave to cool in the tin for 10 - 15 minutes before removing and leaving to cool completely on a cooling rack
10 - Once the cake has completely cooled melt the chocolate in a glass bowl over a pan of simmering water
11 - Gently pour on the melted chocolate and spread over the top of the cake
This cake can be enjoyed when the chocolate is still soft and warm as a dessert. It is also delicious the following day when the chocolate has hardened and is the perfect accompaniment to a cup of coffee or tea!
The honey makes this a soft, moist cake which, if kept in an air tight container, will stay deliciously moist for a few days after baking!