A couple of days ago my 16 year old son Tim, who takes most of the pictures for this blog was in the mood to take a ” food picture”. He has been amazing at getting to know our new Cannon camera and definitely inspires me to make my dishes as beautiful as possible. We have developed a fun collaboration which pushes us both to be better at this. Looking around at the ingredients I had in the kitchen, a carrot cake seemed like a possibility. We decided on an elegant carrot cake, sort of like the refined, well dressed sexy lady who stands out at the party. We wanted the mystery and elegance to ooze from this cake and I think we managed, not only with the beautiful shots he took, but with the taste of the cake as well. To me carrot cake can be a wintery sort of cake, perfectly suitable to the weather and mood here in the Netherlands, due to the carrots and the warm spices. However this winter has been extremely mild and for a while now we have been experiencing symptoms of spring; its a matter of fact Easter feels around the corner. Well, this cake is dressed for Easter, while at the same time keeping the spiced wintery carrot cake feeling to it.
3/4 cup water
1/2 cup neutral tasting organic oil
1 1/2 raisins
1/2 cup maple syrup
grated zest of 1 orange
11/2 grated carrots
2 tsp. grated ginger
2 cups flour(mix whole and white)
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. nutmeg
1 cup walnuts chopped
1/4 date syrup
1 can pineapple in juice
-Preheat oven 180* and prepare two 8 inch pans by covering the bottom with baking paper and greasing the sides.
-Put the water, oil 1/2 of the raisins, the syrup and the orange zest in the blender and blend well.
-Add the carrots and ginger and pulse a couple of times.
-Mix the dry ingredients in a large bowl.
-Add the blended wet ingredients and briefly mix.
-Add the remaining cup of raisins and the nuts, stir
-Bake for about 35-40 minutes
-Let it cool off and then transfer to a wire rack to frost
-spread one of the cakes with date syrup, or another sweetener
-put the other cake on top and frost with the cashew orange frosting(below)
-garnish with pieces of pineapple and some more grated lemon zest
(adapted from a recipe by John Robbins)
Cashew Orange Frosting
2 cups of soaked cashews
1/2 cup rice syrup or maple syrup
juice of 1 orange
the zest of 1/2 lemon
a pinch of salt
about 1 cup water
1/2 tsp. turmeric
-put everything in the blender and blend until creamy, silky and shiny.
-let the frosting rest a bit before using so that it thickens a bit more
-pour from the center of the cake outwards.
*The flower garnish on the picture are dried roses which I found in an Asian foods store