Nigella’s Venetian Carrot Cake = healthy eating heaven

Wayne and I really enjoy watching cooking shows on the telly.  He particularly loves Nigella (!) and it was on an episode of Nigella’s Kitchen that she made this carrot cake … it’s quite possible that only Nigella could make one yearn for a piece of healthy cake!  Not only did it look jolly easy, but it was Gluten Free and Dairy Free … I was SO excited!

I’ve never had a failure with any of Nigella’s recipes … and this one is no exception!  I’ve made it into cupcakes, I’ve accidentally added an extra carrot … and it has been scrummy every time.  It’s not your usual sort of carrot cake – it doesn’t have cream cheese frosting, it’s super moist and is laced with rum … yum!

… having said that the CAKE is dairy free …
… it’s utterly amazing served with mascarpone cream …

My favourite Carrot Cake … from Kitchen: Recipes from the heart of the home

3 tablespoons pine nuts –
2 medium carrots – grated (about 2 cups)
75g sultanas
3 tablespoons rum
150g caster sugar
½ cup regular olive oil (extra virgin has too strong a flavour)
1 teaspoon vanilla extract
3 eggs
250g almond meal (ground almonds_
½ teaspoon nutmeg
½ lemon – finely grated zest and juice

  1. Preheat oven to 180ºC
    Grease a 23cm round cake tin and line the bottom with baking paper.
  2. Gently toast the pine nuts by browning in a dry pan over a low heat.  Set aside.
  3. Grate the carrots in the food processor or with a course grater.  Wrap them in a double layer of paper towel to soak up the liquid (I put handfuls in a piece of paper towel and give it a gentle squeeze).
  4. Put the sultanas and rum in a small saucepan, bring to the boil and gently simmer for 3 minutes.  Set aside.
  5. Whisk the sugar and oil until creamy and full of air.
  6. Whisk in the vanilla and eggs.
  7. Fold in the ground almonds, nutmeg, grated carrots, sultanas (and any rum that’s left), lemon zest and juice.  (I have to admit I just leave my mixer on low and spoon it all in).
  8. Pour into the cake tin and smooth the surface.  It won’t be very deep.
    (Cupcakes:  Spoon into cupcake cases – filling most of the case as they don’t rise very much)
  9. Sprinkle the pine nuts over the top.
  10. Bake for 30-40 minutes (Cupcakes: 15-20 minutes) – until the top is risen and golden, and a skewer comes out of the centre sticky, but ‘clean’.
  11. Remove from the oven and allow to cool in the tin for 10 minutes before removing.
  12. When cool, serve with mascarpone cream if you dare!

Mascarpone Cream – mix together:
1 cup (small tub) mascarpone
2 teaspoons icing sugar
2 teaspoons rum

A xo

This entry was posted in Baked Goodies, Cupcakes, Dairy Free, Gluten Free, Low in fructans. Bookmark the permalink.

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