I have tried many different recipes for carrot cakes and most are pretty similar. Some recipes would call for butter whilst others would require vegetable oil. No matter which recipe it was, the cakes always turn out moist. I think it's because of the carrots that keeps the cake crumbs from drying out. This particular recipe which has been adapted from Amy Beh's "Local Favourites" calls for egg whites to be whipped until soft peaks. Now this is something totally different from the methods I have tried in the past and as such I could not resist but try it out. I must say that this particular carrot cake turned out more moist and flavourful than the ones I had made in the past. In fact it is so good that this is the fourth time I am making this cake.
Raisin Carrot Cake
Recipe Adapted from Amy Beh
150g freshly grated carrots
1 Tbsp orange zest
60g golden raisins
45g chopped walnuts
3 Tbsp freshly squeezed orange juice
185g unsalted butter
150g soft brown sugar
4 eggs, separated
10g castor sugar
185g plain flour
3/4 tsp baking powder
1/4 tsp bicarbonate of soda
1/4 tsp cinnamon
1) Gease sides and line base of 19cm square cake tin with parchment paper.
2) Soak the raisins in the orange juice for 10 mins
3) Cream butter and sugar until light and creamy. Beat in the egg yolks two at a time, beating each addition well. Add essence and beat until just combined.
4) In another clean and dry metal bowl, whip the egg whites until foamy. Add castor sugar and continue to whisk until soft peaks.
5) Stir carrots and orange zest into the creamed butter mixture. Add raisin mixture. When combined, carefully fold in the egg whites followed by the dry ingredients in 2 batches.
6) Add the walnuts to batter.
7) Pour into prepared tin and level the surface.
8) Bake in 180C for 40 – 50 mins, or until the cake skewer comes out clean.
9) Cool cake in tin for about 15 mins before turning out onto a wire rack to cool completely.