Carrot Cake

Carrot and Apricot Cake - A soft and fragrant delicacy, perfect for any occasion

Preparation time: 30 minutes
Baking time: 35-40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 12

Looking for a quick, healthy dessert with unique flavors? The carrot and apricot cake is the ideal choice! This cake not only combines healthy ingredients but also offers a unique taste experience, making it perfect for festive meals or simply for a relaxing afternoon. It is said that carrot cakes began to gain popularity during the war when sugar was a rare ingredient. Carrots were used as a sweet alternative, and since then, recipes have diversified while still preserving the natural sweetness of the vegetable.

Ingredients:

For the base:
- 4 large eggs
- 200 g sugar
- 300 ml olive oil (or other vegetable oil)
- Zest of one lemon
- 1 teaspoon curry (for an exotic note)
- 1 teaspoon ground cardamom
- 400 g flour
- 10 g baking soda
- A pinch of salt
- 400 g grated carrots
- 200 g dried apricots, chopped into small pieces

For the cream:
- Sour cherry jam (or another preferred tart jam)
- 200 ml whipped cream
- Juice of one lemon
- 1-2 tablespoons powdered sugar (if the cream is not sweetened)
- 100 g walnuts, chopped

Step by step in preparing the carrot cake:

1. Preparing the ingredients: Start by peeling the carrots and grating them finely. It’s important to squeeze out the excess juice to avoid a too wet mixture. While you are working with the carrots, chop the dried apricots into small pieces. They add natural sweetness and a pleasant texture to the cake.

2. Beating the eggs: In a large bowl, beat the eggs until frothy. This step is essential to ensure a fluffy cake. Gradually add the sugar, continuing to mix until the mixture becomes homogeneous and slightly lighter in color.

3. Adding the wet ingredients: Incorporate the olive oil, lemon zest, curry, and cardamom. The olive oil not only adds a subtle flavor but also contributes to a fluffier texture. Mix well to combine all ingredients.

4. The dry ingredients: In another bowl, combine the flour, baking soda, and salt. Add the dry ingredient mixture to the bowl with the beaten eggs and gently mix to avoid lumps.

5. Incorporating the carrots and apricots: Add the grated carrots and chopped dried apricots to the mixture. Mix with a spatula, ensuring everything is evenly incorporated. This step will add not only flavor but also natural moisture to the cake.

6. Preparing the tray: Line a rectangular baking tray with parchment paper, ensuring it is well covered. Pour the batter into the tray and level it evenly with a spatula.

7. Baking the cake: Preheat the oven to 180 degrees Celsius. Place the tray in the oven and bake the cake for 35-40 minutes. It is recommended to do the toothpick test: if it comes out clean, the cake is ready.

8. Cooling the layers: Once baked, let the cake cool in the tray for 10 minutes, then transfer it to a wire rack to cool completely.

9. Preparing the cream: While the cake is cooling, whip the cream until it becomes firm. If your cream is not sweetened, add powdered sugar and lemon juice for a fresh taste.

10. Assembling the cake: Once the base has cooled completely, cut it into two equal parts. Spread a layer of jam on the first layer, add the second layer on top, and cover everything with the whipped cream.

11. Decorating: Sprinkle the chopped walnuts on top for an attractive look and a crunchy texture.

12. Serving: It is particularly pleasant to serve it alongside a cup of tea or coffee. The carrot and apricot cake is perfect for being enjoyed during festive meals or simply as a delicious snack.

Nutritional benefits:

Carrots are an excellent source of vitamins, especially vitamin A, essential for eye health. Dried apricots also contribute fiber and antioxidants, providing a natural energy boost. Olive oil adds healthy fats, while walnuts provide protein and essential fatty acids.

Frequently asked questions:

1. Can I replace olive oil?
- Yes, you can use any other vegetable oil, such as sunflower or corn oil.

2. Is it possible to add other dried fruits?
- Absolutely! You can experiment with raisins, cranberries, or even pieces of dried peaches.

3. How can I store the cake?
- Keep it in the refrigerator, covered, for up to a week. If you want to store it longer, you can freeze it.

4. What other desserts can it be paired with?
- The carrot and apricot cake pairs very well with vanilla ice cream or fruit compote.

Possible variations:

For a gluten-free version, you can replace the flour with a combination of almond flour and coconut flour. Also, for a chocolate note, you can add some dark chocolate pieces to the batter.

This carrot and apricot cake is more than just a simple dessert; it is a taste experience, a story of tradition, and a gift to health. Enjoy!