Heirloom Carrot Cake
A beautiful dense, flavor filled cake that uses the once over looked heirloom variety of purple carrot. This is an extremely delicious cake that is perfect for the avid vegetable gardener looking for creative ways to use up some of their produce.
HEIRLOOM CARROT CAKE
300 g (2 cups) plain all-purpose flour
1 tsp baking powder
½ tsp bi-carb soda
½ tsp salt
1 tsp ground cinnamon
4 – free range eggs
225 g caster sugar
300 ml sunflower oil or grapeseed
5 purple carrots, grated
150 g either walnuts or hazelnuts (plus extra for the top)
1. Preheat oven to 180 degrees. Line the base and grease the sides of a medium sized loaf tin. Sift your flour, baking powder, bi-carb, cinnamon and salt into a nice big bowl.
2. Using an electric beater, beat your eggs and sugar together until they become thick and creamy with a pale colour. Slowly add in your oil until it is well incorporated into the egg and sugar mixture.
3. Using a spatula or flat wooden spoon, mix in your grated carrots, then add your flour mixture. Mix until well combined, but don’t over mix. Pour the batter into your loaf tin and sprinkle over some extra nuts. Bake for 45-50 minutes or until a skewer inserted comes out clean.