Rum and raisin carrot cake and frustrated traffic wardens

persiancarrotcake

Word is out that I’m a bit of a rebel behind the wheel. Unfortunately I’m also married to, as my father puts it, a ‘repressed traffic warden’. He does have a point — how many people do you know that tell their guests to go and repark their cars within the confines of meticulously-placed traffic cones? (I blush to admit that we own traffic cones.) After our trip to San Sebastian, where I received more than one dressing-down for my mutinous driving, in particular U-turning, I’m now getting reflections from Léo’s friends. I drove one of them to his music lesson the other day and, in the time it took to drive about half a kilometre, he gleefully pointed out that I had entered the car park ‘the wrong way’, driven too close to the pavement and stopped in a disabled parking space. What can I say?

This carrot cake, although healthy and no-doubt sickeningly law-abiding, is deliciously moist and fragrant.

Ingredients

3 eggs

100g coconut sugar

2 teaspoons vanilla extract

200g ground almonds

100g dessicated coconut

2 teaspoons ground cinnamon

2 teaspoons freshly grated ginger

100g walnuts, roughly chopped

100g raisins

2 tablespoons rum

70g coconut butter, melted

70g butter, melted

200g carrots, grated

Preheat the oven to 140°C and prepare a 24cm cake tin. Place the raisins in a small saucepan and cook in the rum for about five minutes. Break the eggs into a mixing bowl, add the coconut sugar and vanilla extract and beat well. Add the ground almonds, coconut and spices, combining well. Stir in the melted butter and coconut oil, the walnuts and the raisin/rum mixture. Finally add the carrots and mix until everything is well combined. Transfer the mixture to the cake tin and cook for between 50 and 60 minutes (a fork should come out clean once cooked).

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21 responses to “Rum and raisin carrot cake and frustrated traffic wardens

  1. That looks and sounds amazing!! I love the coconut butter in it. I love that stuff and use it all the time. :)

  2. You own traffic cones, wow!!! You are a rebel aren’t you, and you happily co exist with a wannabe traffic warden. LOL! Your carrot cake is lovely and only using almond flour. The coconut in it’s different forms will really make this cake special. Does Hugo like your driving?

  3. rum raisin carrot cake = yum! Curious as to why it’s called a Persian cake! And oh boy, backseat drivers drive one to distraction and make things worse. Boroom boom!

    • Sorry I had a bit of a ‘blonde’ moment ( happens a lot ) – it couldn’t possibly be Persian when it contains rum. The rum was one of my ‘tweaks’ and I suppose I should then have changed the name of the cake! Oh well, it’s still yum and I do love that it’s made with no flour other than ground almonds :-)

  4. nice and comfort!
    great sweet bites…..

  5. I love a good carrot cake. Yum!

  6. Pingback: Simple coconut chicken curry and a fine way to drive | The Healthy Epicurean

  7. My husband frequently complains about how I park the car in parking lots. It not only needs to be within the lines, but it offends his aesthetic sense if I’m at all crooked within the space. Sigh. But I bet if I made this cake for him, all would be forgiven. And I think I have all the ingredients!

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