Carrot cake always feels a bit healthier than other cakes doesn’t it? Not really sure how much difference a grated carrot really makes to body and soul, but let’s keep the faith shall we. In this recipe the cake can be served traditionally as a teatime cake, or can be made fancier and served as a desert with the addition of the lovely lemon crema.
Ingredients for 4 people
Eggs – 3
Sugar – 150g/5.3 oz
Olive oil – 100g/3.5 oz
Flour 300g/10.5 oz
Walnuts – 40g/1.4 oz
1 carrot – 1 grated (50g approx)
Packet of yeast
Beat the eggs well with the sugar, add the olive oil, chopped walnuts, grated carrots and then gradually add the flour – the amount will be around 300g/10.5oz but the dough should not be too hard. Finally add the yeast. Bake in the oven for about 30 minutes at 160oC/320oF.
And if you want to serve the torta with a lovely zingy cream, here is the recipe for that.
Ingredients for 4 people
Egg yolks – 2
Sugar – 2 tablespoons
Flour – 2 tablespoons
Rind of an organic lemon
Milk – 400ml/13.5fl.oz
Mix the egg yolks with sugar, add flour, lemon peel (a whole piece), and milk. Cook over low heat stirring constantly up to boiling. Remove the lemon peel and serve the cream with the carrot cake.
This is also delicious with a little crunch of almond croccante.
