Carrot, Chia Seeds and Ginger Cake
"There are many versions of carrot cakes but I can only tell you that this carrot, chia seeds and ginger cake is the most divine of ’em all. I’ve been making this for years and it’s always been a great success especially with the children as us adults rarely struggle with sweets and cakes. Having said that I can say I am picky with cakes as I really dislike offensively sweet ones, I am sure you know what I mean."
NotesYou can replace the carrots with beetroot or with butternut squash. I have made it few times and it's gorgeous.
Serves10 People
Preparation Time20 min
Cooking Time20 min
Ingredients
- 300 g carrot (organic) grated
- 300 g plain flour
- 240 g brown sugar (soft and light)
- 250 ml oil (use a good oil)
- 150 g walnut (shelled and chopped) plus a few for decoration
- 3 eggs
- 3 tbsp double cream
- 1 tsp cinnamon
- 1 tsp soda bicarbonate
- 3/4 tsp baking powder
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You will need three 20 cm ( aprox 8 inch) cake tins which you will need to line or grease.
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Preheat the oven at 170 C or 325 F or Gas Mark 3.
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In a freestanding electric mixer (attach paddle) put the sugar and eggs. Mix for 3-4 min and then in drizzle the oil little by little while still mixing until it all incorporates.
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In a separate bowl mix the flour with soda bicarbonate, baking powder, cider vinegar, cinnamon, ginger, salt and vanilla extract or vanillated sugar. Add this slowly (spoon by spoon) to the egg mixture and continue to mix well until it becomes well homogenized.
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Put in the grated carrots and the chia seeds in and with a spatula fold this well into the mixture. You can now put some chopped nuts as well if you want or you can leave those for decoration only, it is up to you.
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Pour in the mixture into the three prepared cake tins and level it at the surface.