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Carrot and Pomegranate Cake

I have been trying and failing to bake a good cake for what feels like weeks – every time I put a cake in the aga (our oven) the oven goes out! That happened with this cake, but although it was still a little gooey, it was really tasty. I love the crunch that the pomegranate seeds give to the cake, and I love the grated carrot decoration! This recipe is adapted from The Vintage Tea Party Book  (which is full of beautiful photographs and recipes) although I’ve kept it mostly the same.

ginger and pomegranate cake 1

You will need:
125ml vegetable oil
150g flower
1/2 tsp bicarbonate of soda
3/4 tsp baking powder
pinch of salt
250g caster sugar
2 large eggs
3 tbsp greek yoghurt
350ml of shredded carrot
1 tbsp butter
1 tbsp diced ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
115g pomegranate seeds (from two pomegranates)
15ml water
100g  cream cheese
2 tbsp icing sugar

Step 1: Remove the pomegranate seeds from the pomegranates. Melt the butter in a pan on a low heat and add the ginger, cinnamon and nutmeg. After two minutes, add the pomegranate seeds, 2 tbsps of sugar, and gradually add the water, stirring, until the mixture is a sticky syrup consistency, at which point take it off the heat.

carrot and pomegranate cake 4Step 2: In a large bowl, combine the flour, bicarbonate of soda, baking powder, salt and the rest of the sugar. In a small bowl, whisk together the oil, eggs and yoghurt. Then, combine the flour mixture with the eggs mixture, the pomegranate syrup, and the grated carrot.

Step 3: Grease a baking tin, and pour in the mixture. Bake for 1 hour at 180 degrees C.

Step 4: Leave the cake to cool for twenty minutes, and then decorate with blobs of cream cheese, swirls of grated carrot, and icing sugar!ginger and pomegranate cake 3

Bon appetit 🙂 Have you done any baking recently? The chilly weather makes me want to bake lots of cake, but that isn’t helping my goal to eat more healthily. Carrot cake is one of your five a day, right?