John Myers
Carrot Cake – B`layla
The perfect carrot cake – b`layla recipe with a picture and simple step-by-step instructions.
- 125 g Wholemeal spelled flour, house-ground
- 200 g Homemade wheat extract flour
- 300 g Carrots
- 1 Cup Sunflower oil
- 50 ml Soy cream alternatively cow cream
- 220 g Sugar
- 1 packet Vanilla sugar
- 3 Eggs – alternatively No Egg Powder
- 2 tsp Baking powder
- 1 tsp Ground cinnamon
- 1 tsp Lemon zest homemade
- 1 tsp Orange zest homemade
- 8 cl Danzig Goldwasser
- 4 cl Rum (pot 54%)
- 4 cl Salt
- 4 cl Margarine
- 4 cl Breadcrumbs
- 4 cl Icing sugar
- Grate carrots + finely grind the delicious spelled. Mix both with the homemade extract flour (if you don’t have a mill you can have the grain milled in the shop of your choice).
- Mix the flour, baking powder, salt and cinnamon. Whisk vegetable oil, eggs, soy milk, Danziger gold water, rum, sugar and zest until frothy + mix with the homemade flour mix.
- Mix in a smooth batter and finally stir in the carrots. Grease the cake tin and sprinkle with breadcrumbs. Put the batter into the cake pan.
- Bake in the oven on the middle rack – a stick test is helpful. Baking time varies from oven to oven. My ancient gas oven takes about 70 minutes, a modern oven can do it faster. Sprinkle with icing sugar. But with cream, please.
- PS: If necessary, industrially processed flours can also be used, but you will never achieve that unique grain, nutty taste experience that I am promoting here. You will need a grinder for this.
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