Carrot Cake
I actually made this cake for Valentine's day. I mean Valentine's day is too overfilled with chocolate and heart shapes. Sometimes we just need a simple cake like this. Unlike all the carrot cakes which I'd tasted, there're actually carrots in this cake. Those commercial cakes are usually filled with food coloring and artificial flavorings. To make the cake worse, they used over-sugary cream cheese fillings which kinda make the cakes unbearable to eat, IMHO.
As you should have known, I am not a fan of cakes. So, if I have to eat a cake, it has to be my way; dense, moist, fudgy and custardy without over the top sweetness or frosting. Bruno Albouze seems to have what I am looking for. Head over to his YouTube channel for gorgeous desserts, cakes and dishes. Subscribe to his channel too.
I decided to decorate my cake with some bits and pieces of honeycomb. There are a few names to call the honeycomb: honeycomb toffee, hokey pokey or cinder toffee. It is like a science experiment when the baking soda is added. I also decided to keep my cake 100% vegan, cos it is one of my goals for 2019; to push out at least 1 vegan recipe a week. In closing, I really hope you will give this recipe a try. I know I am late tho, but this cake will sit well on any dining table without any special occasion.
Ingredients:
Inspired by Bruno Albouze
(Make one 8 inch cake)
Honeycomb:
Granulated Sugar, 1/2 Cup
Golden Syrup, 2 TBSP
Maple Syrup, 1 TBSP
Water, 2 TBSP
Baking Soda, 2 TSP
Cake Batter:
Walnut Coarsely Chopped, 150g
Fresh Carrot Juice, 500ml
Unbleached All Purpose Flour, 200g
Baking Powder, 1 1/2 TBSP
Baking Soda, 1/2 TBSP
Caster Sugar, 90g
Dark Muscovado Sugar, 90g
Sea Salt, 1/4 TSP
Ground Cinnamon, 1/4 TSP
Nutmeg Freshly Grated, 1/4 TSP
Carrots Freshly Shredded Preferably Organic, 375g
Pure Vanilla Paste, 1/2 TBSP
Fresh Orange Zest, 1/2 Orange
Canola / Peanut Oil, 120ml + More For Greasing
For Serving:
Fresh Carrot Juice, 250ml
Fresh Orange Juice, 250ml
Equipment:
Oven
8 Inch Round Cake Pan
Cast Iron Skillet / Pan
Sauce Pot
Candy Thermometer
Baking Tray
Directions:
Prepare the honeycomb.
Lined baking tray with aluminium foil.
Lightly grease the foil with oil.
In a sauce pot, add sugar, golden syrup, maple syrup and water.
Turn the heat up to medium high.
Place in a candy thermometer.
*Do not stir the mixture.*
Once the temperature reaches 148 degrees celsius or 300 fahrenheit, immediately remove from heat.
*It is best to remove from heat just before it reaches that temperature as it will still continue cooking.*
Immediately sieve in the baking soda.
Stir lightly to combine well.
You will see that the mixture will start to foam up rapidly.
As soon as that happens, stop stirring and immediately transfer onto the baking tray.
*Do not try to smoothen the surface as it will collapse.*
Set aside to cool down completely, preferably overnight.
You can crack into smaller piece and store them in an airtight container.
Prepare the cake batter.
In a skillet over medium heat, add walnuts.
Saute and toast the walnuts for about 1 to 2 mins.
Remove from heat and set aside to cool completely.
*Do not over toast the walnuts or it will turn bitter.*
In a sauce pot over medium-low heat, add carrot juice.
Bring it up to a slow simmer.
Continue to simmer until it reduce to about 1/4 cup or 63ml.
Remove from heat and set aside to cool completely.
Lightly grease the cake pan with oil.
Lay parchment paper onto the bottom of the cake pan as well as the sides.
Preheat oven to 190 degree celsius or 375 fahrenheit.
In a large mixing bowl, add flour, baking powder, baking soda, sugar, and salt.
Mix to combine well.
Add in cinnamon, nutmeg, shredded carrots, vanilla and orange zest.
Mix to combine well. Mix, mix, mix.
Lastly, add in carrot juice, oil and walnuts.
Stir to combine well.
Transfer the batter into the cake pan.
Using an offset spatula to create an even surface.
Wack into the oven and bake for about 40 to 45 mins.
*When you insert a skewer into the cake, the skewer should come out clean.*
Remove from oven and let cool completely.
Unmold and cover with cling film and chill in the fridge at least for 48 hrs.
To serve.
In a sauce pot over medium-low heat, add carrot and orange juice.
Bring it up to a slow simmer.
Continue to simmer until it reduce to about 1/2.
Remove from heat and set aside to cool completely.
Spoon the reduced juice mixture onto serving plate.
Place a slice of the carrot cake in the middle.
Decorate with crack honeycomb pieces.
Serve immediately.
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