Thursday, 24 July 2014

Granny's Carrot Raisin Cake

Cake server and sugar spoon "Let Them Eat Cake"
by Laurence Llewelyn-Bowen
This is one of my favourite cakes. It is wonderfully moist inside and it has rich (but not too rich) flavour because of the carrots, orange peels, raisins and the powdered ginger! There are quite a few Finnish baking recipes that include carrots or some other root vegetable.

Carrots are wonderful in cakes. They bring a little texture in it but they also bring that much needed moistness which many cakes, in my opinion, does not have.

Cakes are also a very good reason to open the box of a beautiful cake server.  I fell in love with it in a minute I saw it and I bough three. So in time all my children will get  the cake server as well as sugar spoons, cake forks and such.Let Them Eat Cake by Laurence Llewelyn-Bowen is simply so beautiful that I ended up getting most pieces for each of my three children.

The plates and the sugar bowl I have found from the flea market some years ago and the table runner used to belong to my grandmother.

150g ( 0.331 lb) butter
170 grams (0.375) sugar
2 eggs
260 grams (0.573 lb) all-purpose flour
2 tsp baking powder
2 tsp vanilla sugar
1 tsp powdered ginger 
130 grams  (0.287 lb) raisins
70 grams (0.154 lb) candied orange peel
2-3 grated carrots
100 grams  (0.220 lb) sour milk

1. Whip the soft butter and sugar into foam.
2. Add the eggs one by one and mix well.
3. Mix all the dry ingredients and the grated carrot and sour milk.
4. Whip just so that you get all mixed.
5. Pour the batter into a buttered and floured cake tin.
6. Bake in the 175°C (350°F)for about 60-70 minutes. (A bit more if your carrots are really juicy.)  Enjoy!

Cake server and sugar spoon "Let Them Eat Cake"
by Laurence Llewelyn-Bowen

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