PER • FECT
I had been introduced to this recipe a while ago by one of the loveliest human beings I know and I've made it at least 5 times ever since.
sweet. fragrant. tender.
it's everything you'd ever ask for in a form of cake, but unlike most things in life, it can be yours within just a few moments.
it is indulgent but still makes a healthier alternative to a regular carrot cake filled with refined sugar and bleached flour.
at least, that's what I want to believe in.
what you will need?
8 oz / 225g grated carrot
6 oz / 170g sultanas or raisins
5 oz / 140g SR white flour *
5 oz / 140g SR wholemeal flour *
6 oz / 170g sugar (I used natural cane sugar)
2 tsp cinnamon
1 tsp ginger
2-3 cardamom pods**
200 ml vegetable oil***
200 ml water
pinch of salt
dash of vinegar
1 tsp vanilla essence
* if you're not using a self rising flour then add 1 tsp of baking powder each , which makes 2 tsp for the whole cake
** if you can, use cardamom pods for a stronger and more flavoursome taste. simply open each pod with a knife and grind the seeds in a pestle and mortar. you can also use already crushed cardamom or don't use it at all. it's not necessary but it makes the cake just heavenly.
***I tried using sunflower oil as well as coconut oil and they both worked perfectly fine. there was no major difference to the actual taste but the coconut oil is definitely a healthier alternative.
place all the dry ingredients in one bowl and do the same with the wet ones. then simply mix in the liquids and voila! your cake is almost done. pour the mixture into a cake tin lined with some parchment paper and pop it in the oven for 30-40 minutes at 190C, reduce to 160C and bake for 30 more minutes.
I know, seems like it's a but too long for a simple cake but trust me- it'll be perfectly crispy on the outside and incredibly moist on the inside. yes, I said moist. for some reason every time I use this term it makes people laugh. it makes me wanna use it even more.
I don't know how about you but I'm tempted to start baking it right now. even though I made it just yesterday. yes, it's almost gone.
recipe adapted from The Vegan Society website