Do carrots scream out at you – ‘Use me’? The orange which brightens every meal. Now let me ask you another question – Did you know carrots were not always orange? Is that a – what the hell is he talking about look on your face? That is the same look I had when I first heard about it. I was in Amsterdam at the time when the tour guide bought it up and talked about how the Dutch hybridized the carrot because they wanted to honor ‘William of Orange’.
For full details you can go to Mythbusters for the entire information. However, the short version of it is that the Dutch farmers cultivated a lot of carrots (white, purple and yellow). They developed a new strain that was orange and started growing that in honor of William of Orange. The traditional just as colorful carrots were tossed aside in favor of the orange one. If you have ever been to The Netherlands you will know their national color is orange and everyone wears orange.
If you live in a big city you probably have access to a farmers market and can get heirloom varieties of carrots. If you do not and do your own vegetable gardening try growing the heirloom varieties, they will add so much color to your plate.
Now back to the cake. I have been fascinated with Brazilian desserts for a while and came across an article about their version of the carrot cake. I did a bit of research and found this site (thank you google translate) and decided to try it with some modifications. The cake is simply delicious and moist and the color. I do want to get other colored carrots and so I can try to make a carrot rainbow cake :-). The cake is not too sweet and the chocolate coating is optional. The carrot flavor is mild and the cake is really moist. Its also a very easy blender cake.
For the cake
- 280g carrots (about 3 medium sized carrots, peeled)
- 3/4 cup olive oil
- 3 large eggs
- 360g sugar
- 240g all-purpose flour (sifted)
- 1 1/2 teaspoons baking powder
- pinch sea salt
For the chocolate glaze
- 170g dark chocolate
- 2 tablespoons honey
- 100g (7 tablespoons) unsalted butter
Preheat the oven to 425F. Butter your Bundt pan and lightly coat it with flour.
Blend the carrots, olive oil, eggs, sugar and salt until it is smooth. Pour this mixture into large bowl and pour the sifted flour and baking powder over it. Gently stir with a whisk until there are no lumps left.
Pour the batter into the Bundt pan. Place it carefully into the oven and bake for 5 minutes at 425F. Then lower the temperature to 400F and bake for another 25-30 minutes until a toothpick inserted into the deepest part comes out clean or with a few crumbs.
Let the cake cool for 10-15 minutes on a wire rack. Then turn the cake out onto the wire rack and let it cool completely.
For the glaze
Put the chocolate, honey and butter into a microwave safe bowl and melt it in the microwave on short 15 second bursts stirring everytime until it is smooth. This should take about 3-4 bursts depending on your microwave power. The butter needs to be melted and just keep stirring the mixture and everything will melt.
Once the cake is completely cooled place a plate under the wire rack and pour the glaze over the cake letting it run down the sides. If you are not able to cover the cake scoop up the chocolate from the plate and pour where needed.
The cake can be left at room temperature covered with plastic wrap or under a cake dome. Mine lasted only two days.