Herbal Carrot Cake

Christmas is no fun without a good cake. The term Christmas cake was coined many years ago and various countries use different ingredients to bake a cake on Christmas.
We at Branolia Chemicals also join in the Christmas fun and cheer with our very own ‘Herbal Carrot Cake’. It is easy to bake and tastes good.

SERVES: 8-10
BAKING TIME: 40 mins


6 large, carrots peeled, cored and quartered lengthways
3 tbsp. fresh lemon juice
40 g unsalted butter
80 g caster sugar
12 drops ginger juice
One small spoon of cinnamon powder
A pinch of clove powder
A small spoon of Nutmeg powder
Add one pinch of crushed Basil
A handful of roasted almonds peeled
165 g plain flour
30 g ground almond powder
1/2 tsp. salt
160 g unsalted butter
4 large eggs
170 g Maple syrup
3 tbsp. boiling water
1 1/2 tsp. bicarbonate of soda

1. Preheat the oven to 175°C. Line the tin with nonstick baking paper.
2. Take the carrots mix with the lemon juice. In a large frying pan, melt the butter and sprinkle half the caster sugar. Put the carrots into the pan. Cook for about 5 minutes or until brown on one side then turn and cook for a further 5 minutes until the other side is brown. With a flat spatula carefully remove the pear quarters and set aside to cool slightly.
3. Add the Maple syrup and the rest of the caster sugar into the same pan and stir frequently for about 5 minutes until the mixture becomes syrupy. Add in ginger juice, cinnamon powder, clove powder, crushed basil,the roasted peeled almonds and nutmeg powder. Pour this syrup into the baking tin spread the syrup evenly over the bottom of the tin.
4. Start to arrange the carrots from one corner so that they cover the bottom of the tin and are facing the same direction. Set aside.
5. Mix together the flour and salt in a bowl. Also add the butter and sugar together for around 5 minutes on a medium-high speed until light and fluffy. Add the eggs one at a time at a lower speed, scraping down the sides of the bowl after each addition.
6. In a small bowl, add the boiling water to the bicarbonate of soda and add it to the flour mixture
7. Scrape the mixture into the tin on top of the arranged carrots and bake for 25 minutes at 175°C.
8. After 25 minutes reduce the oven temperature to 160°C and bake for 10 minutes more.
When done, the top should bounce back when lightly touched. Cool in the tin for 1 hour, and then loosen around the edges of the cake. Place a tray over the top of the tin and carefully but quickly turn upside down.

The cake is ready to eat.

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