Carrot & Walnut Cake With Pomegranate Glaze
When I was growing up, I hated almost any fruit and had to be forced to eat them. I couldn’t fathom their use in any of my favourite desserts. Fruits were to be kept separate and away from savoury or sweet dishes. As I grew older, my palate started accepting different flavour combinations. It was then that I stumbled upon Jamie Oliver’s carrot cake recipe and was smitten immediately! Over the years I tweaked the recipe to make it my own. This recipe is dense yet moist and has TWO fruit elements – go figure.
Cooking Notes
Serves: 4 people
Time: 1 to 1 ½ hours
Ingredients
- 2 cups All Purpose flour (APF)
- 1 cup Caster Sugar
- 130 grams softened Butter
- 1 1/2 tsp. Baking Powder
- 3 large Eggs
- 4 tbsp. Milk
- 80g grated Carrot
- 1 tsp Vanilla Essence
- 1 tsp Cinnamon powder
- 50g roughly chopped Walnuts
- 1 Pomegranate
- 100 to 150 gms icing Sugar (depending on how thick you want the Glaze)
Directions
- Preheat the oven to 180° C. Grease and flour the baking tin.
- In a bowl, cream together caster sugar and butter, until it is pale and fluffy.
- Sieve the APF with baking powder. This helps the baking powder integrate well with the APF.
- Add eggs and APF turn by turn into the sugar and butter mixture.
- Add milk, vanilla essence, cinnamon powder, grated carrot & walnut and give it a gentle mix.
- Pour the batter into the baking loaf and bake at for 40 minutes or until your skewer comes out clean
- Take the cake out and let it cool.
- While the cake is baking, blend the pomegranate in a blender and pass it through a sieve.
- Add icing sugar to pomegranate juice to make a glaze.
- Pour pomegranate glaze over the cooled cake and dig in.
The beautiful pink pomegranate glaze gives the cake an elegant and vibrant look and just adds a little bit of Oomph to the entire presentation.
Tags: Carrot, Walnut, Cake, Desserts, Healthy, Pomegranate, Fruit
