Upside-down Carrot Loaf with Honey and Fennel

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

A fun twist to a classic pineapple upside down cake. Sweet, rich and delicious, the upside-down cake is one of the easiest cakes you can make. Honey caramelized carrots, Greek yoghurt and fennel seeds add sweet, unique flavour making this carrot loaf cake moist, yet light in texture. It tastes best when served warm with some sour cream and toasted fennel seeds.

 

Carrot Cake

Sour Cream Icing

1 bunch Baby carrots (or heirloom carrots if you can find them) 500 ml Water 255 g Raw caster sugar 2 tbsp Runny honey 1 tsp Ground cinnamon 2 tbsp Fennel seeds, finely crushed 2 Medium eggs, at room-temperature 180 ml Butter, melted 100 g Full fat Greek yoghurt 200 g Carrot, coarsely grated 150 g Wholewheat flour 150 g Plain flour 2 tsp Baking powder 1/2 tsp Baking soda 1/4 tsp Salt 50 g Finely chopped walnuts 1/2 tsp Fennel seeds, toasted (to serve)

60 g Sour cream 1 tbsp Icing sugar 1 tbsp Lime or lemon juice

1. Preheat the oven to 180C/350F. Grease a 9cm x 22cm x 7.5cm-deep loaf pan and line with baking paper.
2. Place carrot in a large saucepan with water and 55 grams of sugar. Place the pan over medium heat and cook for 8-10 minutes or until just tender. Carefully remove carrot with a slotted spoon and pat dry with paper towel. Arrange, cut-side down, in base of prepared pan and drizzle with runny honey.
3. Place cinnamon, crushed fennel seeds, eggs, melted butter, yoghurt, grated carrot, flour, walnuts and remaining sugar in a large bowl and whisk until just combined. Pour into prepared pan. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Cool in pan for 5 minutes, then invert onto a serving platter.
4. To make the icing, whisk sour cream, icing sugar and lime juice together in a small bowl. Serve cake drizzled with icing and sprinkled with extra roasted fennel seeds.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com