Carrot Cake with Pomegranate Glaze

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In my opinion, nothing beats a good carrot cake on a chilly winter day. And this one is better than good, it’s incredible. Bursting with earthy flavours of carrot and ginger, this cake is the perfect companion for a warm cup of coffee. The combination of brown sugar and honey adds a warm, caramel flavour, that perfectly compliments those spicy undertones from the cinnamon. The crushed walnut bits add subtle hints of bitterness. But, my favourite thing about this cake has to be the luscious pomegranate glaze, that I would happily eat by the spoonful on any given day.

Ingredients:

For the carrot cake:

  1. ⅓ cup coconut oil
  2. ⅓ cup brown sugar
  3. ⅓ cup honey
  4. 1 egg
  5. 1 tablespoon milk
  6. 1 teaspoon vanilla extract
  7. 1½ teaspoon baking powder
  8. 1 cup flour
  9. ½ teaspoon ground cardamom
  10. ¼ teaspoon ground ginger
  11. ¼ teaspoon ground cinnamon
  12. 1 cup carrot (grated)
  13. ¼ cup walnuts (crushed)
  14. ¼ cup raisins
  15. ¼ cup yogurt
  16. ¼ teaspoon salt

For the pomegranate glaze:

  1. 2 tablespoons pomegranate juice (freshly squeezed)
  2. ¼ cup powdered sugar

Method:

  1. Preheat the oven to 180°C. Line a 6 or 7 inch cake tin with baking paper.
  2. In a bowl, mix the coconut oil, egg, milk, yogurt, brown sugar, honey and vanilla extract.
  3. Sieve the flour and baking powder. Add in the ground cardamon, ginger and cinnamon and salt. Whisk together.
  4. Add the dry ingredients to the wet ingredients and gently fold until combined.
  5. Fold in the carrots. Then, fold in the walnuts and raisins.
  6. Bake for 30 minutes.
  7. Let the cake cool completely. Meanwhile, prepare the pomegranate glaze.
  8. Whisk together the pomegranate juice and powdered sugar until smooth.
  9. Pour onto cooled cake.

 

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