Ingredients
The following ingredients have 8 Servings
- 125ml almond oil
- 175g honey, a dark one such as ironbark or red gum
- 50g tahini, stirred before measuring
- 2 eggs, 60g each
- ½ tsp ground clove
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 1 tsp cocoa
- 200g grated carrot
- 1 small apple, grated with peel, stalk discarded
- 50g naked (uncrystallised) ginger, very finely chopped
- 150g raisins or chopped dried apricots
- 175g plain flour
- 2 tsp baking powder
- extra honey to finish
- butter for the tins
Instruction
- <p>1. Heat the oven to 160C/140C fan forced.</p> <p>2. Put the oil, honey and tahini in a mixing bowl and beat until smooth. Next beat in the eggs, spices and cocoa.</p> <p>3. Stir in the carrot, apple, ginger and raisins then mix in the flour and baking powder until evenly combined.</p> <p>4. Butter a 10-cup capacity loaf tin. Pour the batter into the tin and bake for about one hour and 15 minutes until the cake is risen and firm. Allow to cool for a few minutes before releasing gently from the tin.</p> <p>5. Boil about 50 grams of honey for a few minutes to thicken slightly then brush it over the loaf while it's still hot. Serve with a <a href="http://www.goodfood.com.au/good-food/cook/recipe/baby-carrot-cakes-20111019-29vch.html">lemon-flavoured cream cheese</a>.</p> <ul> <li><a href="http://www.goodfood.com.au/good-food/top-10-cook/found-australias-best-carrot-cake-20131116-2xn4m.html">The quest for Australia's best carrot cake</a></li> </ul>
