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Venetian Carrot Cake

Venetian Carrot Cake

Venetian Carrot Cake, an olive-oil almond-meal cake with an overload of carrots and an extravagance of almond slivers. Delectable alongside an expresso !!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course: Dessert
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 200 g almond meal or ground almonds
  • 200 g carrot
  • 3 eggs
  • 90 ml olive oil
  • 100 g coconut sugar
  • 50 g almond slivers
  • 50 g raisins
  • 50 ml spiced rum
  • 1 tsp vanilla extract
  • 1/2 tsp nutmeg freshly ground

Method
 

  1. Preheat the oven to 180C.
  2. Line the base of a loaf tin with baking parchment, grease the sides with olive oil. Keep aside.
  3. Grate the carrots in a processor or with a coarse grater. Keep on a kitchen towel to soak up the excess liquid. Keep aside.
  4. Soak the raisins in rum, simmer for a while. Allow to soak for 1 hour.
  5. Toast the almond slivers lightly. Keep aside.
  6. In a bowl whisk the oil, vanilla extract and sugar till airy and smooth.
  7. Add the eggs one by one and beat till fluffy. Fold the almond meal gently with a spatula.
  8. Now add the grated carrots, soaked raisins (along with the rum), half the almond slices and the grated nutmeg. Mix thoroughly.
  9. Pour the batter into the greased tin, make the the top smooth with the aid of the spatula. Sprinkle the toasted pine nuts over the cake batter.
  10. Bake for 35-40 minutes or until a skewer inserted into the center comes out clean.
  11. Allow the cake to cool down. Slice and serve with or without honey.