This Sunday I made two different carrot cakes, 1) because I was curious to try out this recipe, and 2) because I’d grated too many carrots for the one I had initially decided to make, which was already in the oven, and so it seemed meant to be that I should bake this particular cake right this instant.
Please excuse the lack of pictures – I managed to gobble up all of the cake but for one little tinfoil-wrapped piece, which I hurriedly took a picture of before eating it for breakfast a few days ago. This is different to any carrot cake I’ve tried, more a cinnamon-spice cake really, than a classic carrot cake. It’s super moist but somehow less ‘wet’ than most, containing about half the amount of grated carrots than other carrot cakes, sweet and subtle and perfectly studded with roughly chopped walnuts. It’s my favourite carrot cake to date, and that’s saying a lot, as it’s hard to go wrong with any carrot cake, in my opinion. While I don’t think any carrot cake really needs frosting to begin with (I know that this may come as a shock to most of the die-hard classic cream cheese frosting fans out there, but I am not one of them!), this cake is somehow even more unassuming than other carrot cakes, and is just perfect as is – no muss, no fuss, and no frosting. Just perfectly moist cake with cinnamon and walnuts, and a hint of grated carrot. I even ended up bringing all of the carrot cupcakes with lemon-orange frosting I’d just made to work with me the next day to give to my colleagues, although they were perfectly delicious, because I only want to eat this one right now. It also seems completely perfect for this time of year, red and yellow leaves on the trees and ground, and brisk autumn winds and all 🙂 the same way spiced cider and big, woolly scarves do.
Long story short, I’ll certainly be making this again 🙂 and most probably not just in autumn.
Havuçlu kek (Turkish carrot cake)
Adapted slightly from Hayriye’s Turkish Food and Recipes
- 3 eggs
- 300 g sugar (1 1/2 cups)
- 240 ml (1 cup) olive oil (or whatever oil you prefer)
- 250 g (2 cups) flour
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 1/2-1 tsp salt (I used 1 whole tsp because the salt I have is fleur de sel, but if you’re using fine table salt, then I suggest cutting the amount to 1/2-2/3 tsp)
- Grated zest of one half to one whole lemon, depending on how big your lemon is. If in doubt, go for half (I didn’t have any oranges, but I will try adding orange zest as well, next time I bake this) (*I’ve now tried adding the zest of one orange as well, and while I don’t think it makes a huge difference in taste, it certainly doesn’t hurt!)
- 1 cup finely grated carrot (240 ml)
- 100 g (1 cup) roughly chopped walnuts
In a large bowl, beat the eggs and sugar together with an electric mixer, until pale and foamy. Add the oil, and mix well. Add in the grated carrots, lemon/orange zest and chopped walnuts. In a medium bowl, mix together the flour, cinnamon, baking powder and salt, then fold this into the wet ingredients.
Pour the batter into a well-greased and lightly floured bundt cake tin, and bake in a preheated oven at 180°C/350°F for about 45 minutes, until the cake is golden and a tooth pick comes out clean.
Let the cake cool in the tin, then carefully cut around the edges with a very thin knife, to loosen it from the sides of the tin. Turn the cake out onto a plate, and enjoy 🙂
Keeps well for several days wrapped in tin foil.