A lovely dense, spicy and moist carrot cake. It is not too sweet and not very fatty, which together with the whole grain flour, carrots and apple juice makes it quite a healthy cake. So it is perfect for those normal days, on which you still want to have something nice in the afternoon with a cup of tea, but nothing too heavy or too indulgent. I love a thick slice of it with some cream cheese mixed with a little brown sugar, maple syrup and vanilla.
You can keep it at room temperature for a few days, or supposedly longer in the fridge. I didn’t try storing it in the fridge, because I always find storing baked goods in the fridge a bit iffy. But if you do want to keep it longer, slice the cake, put in a freezer container with baking paper between the layers and freeze. It will keep for about 2 months in the freezer. When you want a slice, take it out and leave to defrost at room temperature, or put it in the bread toaster.
Olive Oil and Cider Carrot Cake (for 1 23×13 cm loaf pan)
Slightly adapted from Smitten Kitchen
200 g flour
90 g whole wheat flour
3/4 tsp salt
2 tsp baking powder
1 tsp cinnamon
1/2 tsp speculaas spices
1/2 cup olive oil
145 g brown sugar
1 cup soft cider (fresh, unfiltered apple juice)
1 tsp vanilla extract
260 g coarsely grated carrots
Olive oil for baking pan
Heat the oven to 175C. Coat a loaf pan with olive oil.
In a large bowl, whisk together both flours, salt, baking powder, cinnamon and speculaas spices. In a medium bowl, whisk together olive oil, brown sugar, eggs, cider and vanilla. Stir grated carrots into wet ingredients until evenly coated, then stir wet ingredients into dry just until no floury bits remain.
Pour into the prepared pan and bake for 60 to 70 minutes, until a skewer inserted into the center comes out batter-free. Let cool in loaf pan for 20 to 30 minutes, then remove from pan and cool the rest of the way on a rack.