Carrot cake is generally assumed to be of anglo-saxon origin, and has been a world-wide favorite for a while now. Many shapes and variants exist: plain carrot cake, added nuts, currants, or pine-apple, and even carrot cupcakes!
This recipe is from Betty Bossi's cake cookbook. I do believe this Swiss company may ship their books internationally, but note that the language choices are only French and German .
2 cups flour
1 tsp baking powder
1 1/4 cup brown sugar
2 tsp cinnamon
3/4 tsp cardamom
1/4 tsp cloves
1 pinch salt
2 1/2 cup grated carrots
1 lemon, zest and juice
1 cup ground almond
3/4 cup oil
1/2 cup apricot preserve
Preheat oven to 350°F.
Sift the flour, baking powder, and salt in a bowl.
Stir in the sugar, powdered almonds, cinnamon, cardamom, and cloves.
Add the grated carrot, lemon zest, and lemon juice; stir well.
Beat the eggs and oil together, add and beat well until incorporated.
Pour batter in a buttered and floured loaf tin.
Run a knife down the middle of the batter.
Bake for 65 minutes.
Heat the preserve in a small pan, push through a sieve, and brush it on the cooled cake.
صحة و عافية