Carrot Cake-2

Ingredients:
  • 2 cups All Purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 1/2 teaspoons cinnamon
  • 3/4 teaspoon fine grain sea salt
  • 3/4 cup finely chopped walnuts
  • 4 ounces unsalted butter, heated until just melted
  • 1/2 cup dried dates, seeded and finely chopped into a paste
  • 3 ripe bananas (1 1/4 cups), mashed well
  • 1 1/2 cups grated carrots (about 3 medium)
  • 1/2 cup plain Curd
  • 2 eggs, lightly whisked
  • 6 ounces cream cheese, room temperature
  • 3 tablespoons maple syrup (optional)
Method:
  • Preheat oven to 350F. Butter a 9x5x3 / 8-cup loaf pan (or 8×8 cake pan) and line it with parchment paper.
  • Sift together the flour, baking powder, cinnamon, and salt. Stir in the walnuts and set aside.
  • Stir the dates into the melted butter, breaking up the dates a bit.
  • In a separate bowl combine the bananas and carrots. Stir in the date-butter mixture, breaking up any date clumps as you go. Whisk in the Curd and the eggs.
  • Add the flour mixture and stir until everything just comes together. Spoon into the prepared pan. Bake for about 50 – 60 minutes or until a toothpick tests clean in the center of the cake – it’ll be less if you are using a standard cake pan. Remove from oven and let cool.
  • While the cake is baking whip the cream cheese . Taste. If you like your frosting sweeter adjust to your liking. When the cake has completely cooled frost the top of the cake with an offset spatula.
  • Makes one carrot cake.

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