I grew up with my family’s tradition – food is meant to be shared – whenever someone comes to our place, no matter at what time they arrive, and no matter if they have already eaten, we serve them food and drinks. Now, that I have my own small family, we still continue the tradition, because we are pleased to feed people, and personally, I always find excuses to do so.
So, one of the dishes that we like to share is carrot and passion cake, my family’s favorite. It’s a pretty straightforward recipe, perfectly spiced and simply delectable. We love the velvety texture, the mild sweetness, and the overall scrumptious taste – which made it always an instant hit.
In my recipe, I used lots of grated carrots. The cake itself is not too sweet but it is flavorful as the carrot flavor really shines. I added passion juice of 2 fresh passion fruits for the texture and moisture. It’s refined sugar-free as I used honey or maple syrup instead of granulated sugar.
My family and I like to eat the carrot and passion cake without frosting because the cake itself is already tasty and enough to satisfy our sweet tooth.
For those who would like to try, here’s my simple recipe:
What you will need:
- 200 grams of all-purpose flour
- 1 large carrot, grated
- passion juice of 2 passion fruits
- 2 medium-sized eggs
- 1 tsp nutmeg
- 1 tsp baking soda
- ½ cup of olive oil
- 6 tbsp of honey
How to make it:
- Prepare the carrot and passion cake mixture.
- Combine the dry ingredients – flour, nutmeg and baking soda – in a bowl. Mix it well.
- Add the wet ingredients – olive oil, eggs and passion juice. Mix it well.
- Put in the carrots. Mix it well until everything is thoroughly combined.
- Prepare the baking dish.
- Butter the surface of baking dish.
- Flour the baking dish. Remove the excess flour.
- Pour the cake mixture into the baking dish.
- Bake it in a pre-heated oven at 175⁰C for 60 min or until you can poke it with a toothpick that comes out clean.
- Let it cool for at least 30 minutes before serving.
- Share and enjoy.