Practically sugar free carrot cake

IMG_6815Messing around with  Monty (5 going on 15) this afternoon after we collected new chickens, he announces from the co-driver’s seat “Grandma, I just LOVE carrot cake”.  I’ve never made one, to my shame. Generally that’s Grandma Bertie’s domain (Grandma Bertie being Al’s mum).  Whilst Otto (2) was asleep, me and Monty set to with the carrots.  Well I say ‘set to’. In the way of 5 year old’s he participated then was distracted. By the checking the new chickens, the iPad, the digger in the road etc etc. Good job Grandma Chickens (that’s me) has sticking power.

Pre-heat the oven to 150C fan. Grate 425g carrots (Monty’s job). In the Kenwood, whisk 3 medium eggs and when thoroughly fluffy, add 75ml agave syrup and whisk again till incorporated and a lovely cream colour. Yes, I know it’s sugar, but it is less than the 175g of white sugar in the recipe that I am adapting as I go along.  Add 50g wholewheat plain flour and 100g ground almonds.  Add one chopped dessert apple (cored but unpeeled). Add two teaspoons of ground ginger, one of cinnamon, one of ground coriander and a fingertip pinch of ground allspice and salt. Add 150ml rapeseed oil. Add 50g golden raisins. Add 450g grated carrot (Monty’s job – that and turning the Kenwood on and off).  Mix everything together.

Grease the sides of an 18cm springform tin then sprinkle with fine semolina or polenta (as if it is flour).  Line the base with a double layer of greaseproof paper.  Turn the cake mixture into the tin and level it off.  Put into the centre of the oven for about 50 minutes, checking after 30 and putting a greaseproof paper lid on if its getting a bit brown on top.

For the topping, take two 150g pots of Quark, grate the rind of half a lemon and add it.  Then add 3tbs lemon curd.  Mix well and put in the fridge till the cake is cool.

That is as far as I’ve got thus far………..  the cake is in the oven. The recipe was adapted from A Piece of Cake by Leila Lindholm which is a great book, I might add.  However my interest, as always with cookery books, is inspiration not replication.

Later I shall add a picture of the cake later ………. It’s looking good. meanwhile, i need a cup of tea (lovely vintage tea sets in Vintage Mischief in Beccles).

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