I make - Carrot cake

In an attempt to use up my kamut flour, I discovered that wholemeal kamut is actually rather good in a carrot cake. So here is the recipe I used for a good tasting carrot cake.

Note on 18/06/2017: I made the carrot cake again but added 30 g of ground almond and increased grated carrots to 250-280g. Both versions are pretty good but I may stick with the original one for its simplicity.

Carrot cake

- 150 g brown sugar
- 3 eggs
- zest from 1 orange
- 1/4 tsp vanilla extract
- 120mL melted butter (or mixed with oil)
- 200 g kamut flour (plain white will do)
- 2 tsps baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon powder
- 1/4 tsp nutmeg powder
- 1/2 tsp mixed spice
- 200 g grated carrot (1 big carrot)
- walnut pieces
- demerara sugar

Preheat the oven at 180C.

In one bowl, mix together brown sugar, eggs, orange zest and vanilla. Use an electric mixer to beat the egg mixture for 3 minutes until it's light and frothy. With the mixer on, slowly drizzle in melted butter. Beat the mixture until it's well emulsified.

Sift into the egg mixture bowl the flour, baking powder, baking soda, cinnamon powder, nutmeg powder and mixed spice. Stir a few times to mix the flour in. Then stir in the grated carrots. Don't over stir but make sure carrots are evenly distributed in the batter.

Pour in a prepared tin. Pour the cake batter in. Decorate the top with walnut pieces and finally sprinkle some demerara sugar. Bake in the oven at 180C for 30 minutes.