From chef Romain Fornell of Barcelona's prestigious Casa Leopoldo restaurant, our video recipe this week is for a Great British gastronomic speciality: carrot cake.
Thanks to bakers Rocío Parejo and Eddi Arteaga we'll discover all the secrets and steps necessary to make this delicious dessert.
If you like carrot cake, here you have the perfect recipe for it to turn out spongy, substantial and aromatic. This cake has come into fashion in Spain in recent years, spawning many variations, but today Rocío Parejo brings us the original recipe.
Carrot has been used in sweet dishes since the Middle Ages, a period in which sugars were rare and expensive, whilst carrots, which have a higher sugar content than any other vegetable, were much easier to find, leading to their use in making desserts.
160 ml sunflower oil
160 g plain flour
120 ml egg
210 g brown sugar
8 g baking powder
250 g grated carrot
30 g raisins
30 g walnuts
- Put the sunflower oil, brown sugar and egg in a bowl
- Beat them together (medium speed if using a machine whisk)
- Incorporate the flour in three batches
- Add the baking powder and ground cinnamon and mix
- Add the grated carrot and mix again
- Add the nuts and raisins and mix for a final time
- Grease or flour a loaf tin
- Bake at 165°C (330°F) for 40 minutes
- Turn the cake out, using a knife to help
- Cut off the crusts
- Top with glacé icing
- Scatter with dried fruits and/or nuts