© 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
|
- Preheat the oven to 180C/350F. Grease a 9cm x 22cm x 7.5cm-deep loaf pan and line with baking paper.
- 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.
- 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.
- 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
che bontà! complimenti!
ReplyDelete...a golden delight.
ReplyDeleteVery interesting recipe, it must taste great!
ReplyDeleteYo le llamo a esta receta bizcocho invertido y me encanta, no lo he probado con zanahoria, pero veo que queda increíble. Una delicia.
ReplyDeleteWow that looks delicious! What a great spring dessert
ReplyDeleteThat is very pretty and colourful, although it did disappoint me to find out it was sweet not sour LOL
ReplyDeleteYum
ReplyDeleteBet this tastes good and it looks wonderful. Yum yum Diane
ReplyDeleteThat is so interesting and it sure looks good!
ReplyDeleteGracias por la receta. Nunca lo hecho con zanahoria. Tomo nota. Te mando un beso.
ReplyDeleteI can imagine the flavors blending together perfectly to create a moist and flavorful cake. I'll definitely give this recipe a try. I just shared a new post on my blog. Let me know your views about it.
ReplyDeleteSo clever and it looks pretty too.
ReplyDeleteWhat a nice idea, the cake looks fantastic.
ReplyDeleteAll that betacarotene!
ReplyDeleteThis is a wonderful carrot cake!
ReplyDeleteThis is really a clever use of carrots. I bet it's delicious.
ReplyDeleteThat does look nice, love carrot cake or loaf.
ReplyDeleteLove your twist ! Love it very much!
ReplyDeletebaby carrot with delicious touch...
ReplyDeleteit's healthy meal for snack time...Thank's for great recipe Angie ^^
Me gusta la zanahoria y este pastel se ve estupendo.
ReplyDeleteUn abrazo.
The carrot cake looks delicious, thanks for sharing.
ReplyDeleteTake care, enjoy your day!
I love carrots and your cake is so unique and special - like you!
ReplyDeleteSounds and looks delicious.
ReplyDeleteLooks so great!
ReplyDeleteCarrot anything is loved by my crew here and this is perfect with Easter coming
ReplyDeleteIndeed this is a cool twist on a classic upside down cake - I never would have thought of using carrots! Loving the use of fennel seeds, too.
ReplyDeleteI love the look of this, carrots being one of my favorite vegetables. Thanks Angie!
ReplyDeleteWow, this twist on pineapple upside-down cake sounds absolutely delightful! I can imagine the sweet and unique flavor combination of honey caramelized carrots, Greek yogurt, and fennel seeds adding a delicious depth to the classic carrot loaf cake.
ReplyDeleteExcelente!; una fineza.
ReplyDeleteGracias Angie.
Viaja mi abrazo.
Such a fun twist to the classic pineapple upside down cake, Angie!
ReplyDelete😋
Yum! I do enjoy carrot cake and with its spices and other flavorings this one sounds extra special.
ReplyDeleteThis looks and sounds amazing! Such a fun twist on pineapple upside down cake!
ReplyDeleteJulia x
https://www.thevelvetrunway.com/
Wow Angie, what a creative and beautiful cake! It sounds delicious!
ReplyDeleteJenna
More carrots this way, over the top :p
ReplyDeleteThis is a very clever dessert Angie.
ReplyDeleteInteresting twist to pineapple upside down cake. Love this one more.
ReplyDelete