This recipe comes from an Indian book called The Anger of Aubergines from Bulbul Sharma, a book that I found in a small French library when I was living in Canada a long long time ago! A book with 12 stories, after each story you have a recipe. For those who love cooking like me, it’s a treat. I hope you will enjoy the recipe and also the book. I have slightly modified the recipe for my taste buds, but it is mainly from the book!
Serves 10 (generous slices)
Ingredients:For the cake
- 400g of wheat flour or plain flour or all purpose flour
- 11g of baking powder
- A pinch of salt
- 250g of white granulated sugar
- 2 teaspoons of cinnamon
- 1 1/2 teaspoon of powdered cloves
- 4 eggs
- 360ml of sunflower oil
- 200g of ground walnuts
- 100g of dried raisins
- 400g of grated carrots
- Grease and flour a round pan of 23 cm (not a small one) and set aside.
- Preheat the oven to 180C degrees.
- In a large bowl add the dried ingredients together, flour, baking powder, salt, sugar, cinnamon, powdered cloves, walnuts and dried raisins.
- Mix with a wooden spoon.
- Add the eggs and mix.
- Pour the sunflower oil and mix.
- Finally add the grated carrots.
- The mixture is thick and sticky.
- Pour the mixture into the pan and bake for 1 hour depending your oven or until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow to cool for 30 minutes.
Ingredients: For the chocolate glazing
- 250g of dark chocolate (Excellence Lindt 70% of cocoa)
- 200ml of liquid cream (Elle&Vire for me)
- 120g of soft butter
- In a pan add the dark chocolate and the liquid cream.
- Cook on a medium heat, stir until the chocolate and the liquid cream melted together.
- Remove from the heat and add slowly the soft butter.
- Whisk gently to incorporate the butter.
- In a serving plate add the carrot cake and pour slowly the chocolate on the top of the cake, you can use a spatula for the edges.
- Place the cake into the refrigerator for 48 hours and serve 2 days after and decorate with walnuts or silver pearls (this carrot cake should be eaten cold).
The cake smells like cinnamon and the powdered clove brings a spicy taste, perfect for autumn! The dark chocolate brings a bitter taste to balance with the sweetness of the cake, and served best with a Jasmine tea.
PS: I opted for a chocolate glaze, I like the contrast of the dark chocolate and the carrots when you cut the cake (and the taste!!).