Tuesday, July 3, 2012

Pecan carrot cake

Chocolate and Zucchini must be one of the nicest cookery web blogs going. The most recent post for this cake looks scrumptous. Must be made soon! http://chocolateandzucchini.com/  
Carrot Cake
Pecan Carrot Cake
- 175 grams (1 cup minus 2 tablespoons) unrefined cane sugar
- 3 large eggs
- 120 ml (1/2 cup) olive oil or other oil
- 500 grams (1 lb 2 oz) carrots, peeled and grated
- 130 grams (1 cup) all-purpose flour (I used the French T65)
- 40 grams (1/3 cup) cornstarch
- 1 1/2 teaspoons baking powder
- 40 grams (1/4 cup) cornmeal
- 1 teaspoon warm spice mix (such as quatre-├ępices or pumpkin pie mix, containing cinnamon, cloves, nutmeg, and ginger)
- 1/2 teaspoon fine sea salt
- 125 grams (1 1/4 cups) pecans or walnuts, toasted if possible, coarsely chopped
Grease a 9 x 5-inch / 23 x 12-cm loaf pan with oil and preheat the oven to 160°C / 320°F.
In a large mixing bowl, whisk together the sugar and eggs for a minute. Whisk in the olive oil, and fold in the carrots.
In a medium bowl, combine the flour, cornstarch, baking powder, cornmeal, spices, salt, and pecans until combined. Fold into the wet ingredients, taking care not to overwork the batter.
Pour into the prepared pan and bake for 1 hour, until a cake tester comes out clean. Let rest on a rack for 30 minutes before turning out, and let cool completely before serving.
Adapted from Julie Andrieu's Les Insolites de Julie (Les Editions Culinaires).

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