The ‘Silver spoon’ cookbook is one of my favorite ones because it always inspires me to create something new in my kitchen. This weekend it saved me from not-good-at-all autumn mood which visited my house in the afternoon. I brought lots of carrots from the farmers’ market, so I chose making carrot cake which was adjusted according what I managed to find in my kitchen cabinets.
As you know, generous piece cake with a cup of good cappuccino always helps and this one was a total hit in my family, so here is a recipe:
Serves: 4-6
Preparing time: 1h 20 minutes
Ingredients:
- 2 tablespoons butter, melted
- 1 1/4 cups flour
- 2/3 cup brown sugar
- 2 tablespoons milk
- 2 teaspoons baking powder
- pinch ground ginger
- pinch nutmeg
- pinch salt
- 5 tablespoons olive oil
- 2 eggs
- 1/2 cup almond, chopped or you can use flakes as well
- 2 carrots, grated
- Preheat the oven to 200°C/392°F. Grease the baking tray with butter to save your cake from catching.
- Sift all dry ingredients into a bowl (flour, sugar, baking powder, ginger, nutmeg and salt).
- Add melted butter, milk, oil, eggs and mix well.
- Stir in almonds and add your grated carrots.
- Pour the mixture into the prepared baking tray and bake for 1 hour. Ovens and baking trays vary so check from time to time.
- Remove from oven and let your cake cool down for a little bit. Turn out on plate and sprinkle the top with some almond flakes. Of course, this cake can also be eaten on its own but never forget cappuccino!
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