well. carrots are not exactly herbs. but kalyn sais veggies count, too. so my entry to this weeks weekend herb blogging is a carrot cake. not just any carrot cake. its one that i have been eating & baking since i was a child - it's the scent of birthday parties, childhood and home sweet home. i remember sitting in front of the oven for ever, to see this moist and wonderful cake rise. of course i always thought the marzipane carrots looked cute (still do). but all in all - this is a cake that's not too sweet but still very, very delicious.
i like to believe that (hence the 200g of butter) it's a healthy one, too. carrots are a rich source of beta-carotene, it's said that carrots reduce the incidence of cancer and are also beneficial for the heart, circulation, skin and eye sight. well - i ate truckloads of this cake, but still ended up with glasses. but: give it a go! we always say "if it doesn't help, it doesn't harm either".
the fancy cream-cheese frosting was my idea. you can skip it and simply glue the marzipan carrots with some icing sugar, mixed with some lemon juice, onto the cake.
1 packet (about 15g) of baking soda
125g brown sugar
a pinch of salt
3 teaspoons cinnamon powder
a pinch of ground cloves
250g carrots, peeled and finely grated
250g ground almonds
1 bio lemon, grated zest and juice
heat oven to 180c° and line a 30cm caketin.
melt butter in a pan and let cool. mix flour with baking soda in a bowl. mix sugar, salt, cinnamon, ground cloves, grated carrots, almonds, lemonzest and -juice.
mix cooled butter with eggs and add to the mixture. mix well until all is well coated and you end up with a moist cakebatter. fill into prepared caketin.
bake for about 50-60 minutes on the lower level of the oven until a skewer comes out clean. let cool.
for the glaze:
about 8-10 marzipan carrots
grated zest of one lemon
1 tablespoon lemon juice
200g cream cheese
250g icing sugar
mix all ingredients and spread generously on top of the carrot cake. decorate with marzipan carrots before serving.
keeps - wrapped in clingfilm - for about a week in the fridge.