Spicy Carrot Cake: from Jacarandell Farm to Table

In all my years of being a farmer’s wife, I’ve battled to succeed in baking those light and fluffy sponge cakes, which friends seem to create with ease.

When a recipe optimistically asks one to “beat the sugar and butter until it is light and fluffy” I think – what planet are these people on? Who beats these two ingredients until they are light and fluffy? When I beat them together they are always turn out the opposite: heavy and thick.

Carrots growing happily (left)

I think back to a special birthday tea I went to some time ago. As the gorgeous chiffon cake was presented, tastefully adorned with “nude icing” and topped with an exquisite deep red rose, I wondered – “why, oh why can’t I do that?”

The answer is simple really. Don’t be in a rush and don’t over mix. I am always in a rush (why?) and always over mix. I beat the hell out of batter. I don’t know why but the list in my head of “things to do” gets longer when it should in fact be getting shorter, and as my mind races, my hands work harder.

A feathered friend on the farm

The kids have left home, there is nowhere to go due to this ghastly virus, and even travelling around Zim is a nightmare – it’s just so much easier to stay at home. No excuse then! Except that the truth is, I actually prefer a wholesome, textured, “out of the garden” cake – Spicy Carrot Cake.

Surely – nutritionally that is, it has to be so much better for you than that airy fairy sponge. I hope I’m right! Not that I don’t admire and adore a chiffon cake – I always will – but I won’t be that human who has baked it!

Fresh farm eggs.. a small oil on canvas I did a couple of years back

A fool-proof recipe which is very nutritious and delicious is this one, for a good old fashioned Carrot Cake. I found it on Pinterest and I’ve adapted it to add in my all time favourite nut – pecans, and I have added more spice and orange zest. Luckily for us, a friend near Harare grows fabulous pecan nuts and I have a good stock.

We have planted pecan trees recently – a big challenge due to the thriving colonies of resident white ants, but hopefully in a few years’ time we will be picking our own.

My veggie garden has a few constants – carrots, lettuces, leeks and spinach. Otherwise it’s seasonal – and as it is now winter, the beetroots, peas, celery, onions, broccoli and cauliflower are coming on nicely.

I digress – back to the carrots. They grow so easily, and are always plentiful in our garden all year round. We plant a row every 6 – 8 weeks to make sure that we always have a good supply.

The monkeys also appreciate them and we have a running battle trying to keep those pesky creatures out of the garden – they leap out of the Tipuana, into Camel Thorn tree, and jump merrily into the garden, stealing fists full of bright orange bounty, and disappearing as fast as they arrived. Mmmmmm …. back to the cake!

Monkeys’ route: they jump across the branches of the Tipuana and Camel Thorn trees and into the veggie garden for carrot theft

Winter days lend themselves perfectly to a good slice of fresh carrot cake with that piping hot cup of tea. And in summer it’s lovely to have a piece with some homemade lemonade – see my last blog for LUSCIOUS LEMONADE.

SPICY CARROT CAKE FROM JACARANDELL FARM TO TABLE

Pre-heat the oven at 180 degrees C.

Using a Sibanda spatula, mix the following thoroughly in a large bowl:

2 CUPS SUGAR (1 white, 1 soft brown)

1 ¼ CUPS OIL

4 LARGE EGGS, whisked

Add:

3 CUPS GRATED CARROTS

2 teaspoons orange zest (optional)

Sift and add:

2 CUPS CAKE FLOUR, 2 TSP BAKING POWDER, 1 TSP SALT &

2.5 TSP MIXED SPICE

1 CUP FINELY CHOPPED PECAN NUTS

Fold dry ingredients in slowly.

Grease a large round cake tin and line with baking paper. Pour your cake mixture in and bake for 40-50 minutes until slightly firm and golden – test with a skewer.

I normally make a simple lemon and sugar frosting (1/2 cup white castor sugar mixed with 2 tablespoons of boiling water and juice of one lemon. Once the cake is out of the oven and on a wire rack, drizzle the lemon and sugar mixture over the cake.

Serve on your favourite cake plate with some pretty nasturtiums on top.

I made this cake recently for an anniversary tea – this time, instead of the frosting, I used icing sugar (1 ½ cups instead of the ½ cup of castor sugar) and and I sprinkled flaked almonds on top to make it extra special.

Spicy carrot cake topped with lemon icing and flaked almonds. The wooden ducks behind were carved by the late Njabulo of Jacarandell

I hope you give this delicious wholesome cake a try. For enquires regarding Jacarandell African Carvings, please contact Frances on frandell@yoafrica.com