Carrot Torte ~ with carrot chips and candied walnuts. My three-year-old son m...

 

Carrot Torte ~ with carrot chips and candied walnuts. My three year old son made this cake (obviously I frosted it and topped it) Get your kids in the kitchen. Lifelong skills will be to their advantage. I haven't met a single person who doesn't like carrot cake. But this carrot torte stands out well in advance! The texture is nothing like your typical carrot cakes. It has pineapples, sultanas and apricots along with carrots. It is the most moist carrot cake I have ever eaten. This is a professional recipe, I promise there is no better carrot cake recipe than this one. The cake itself is dairy free for those who are lactose intolerant. It's so delicious even on its own without the frosting. I will give recipes for the carrot chips and candied walnuts tomorrow as it doesn't fit in one post. Makes 2×6″ round cakes or 1 log pan. Ingredients 10”x3” * 50 g sultanas * 50 g dried apricots (diced) * 175 g carrots chopped * 75 g pineapples diced * 25 g walnuts (chopped) * 250 ml hot boiled water * 1 bag black tea * 110 gr. 170 g vegetable oil * 200 g plain flour * 5 g bicarbonate of soda * 2 g baking powder * pinch of salt * 5 g cinnamon Instructions * Preheat the oven to 170 degrees * Prepare the cake form/pan with oil and line the base and the sides with parchment paper * medium bowl, combine sultanas, apricots, hot boiling water and tea bag and set aside to infuse until needed. * In a mixer or using a hand mixer, mix the egg, sugar and vegetable oil in the bowl and beat until light in color. * Drain the sultanas and apricots, gently squeezing out any excess liquid. * Combine the sultanas, apricots, carrots, walnuts and pineapples into the egg mixture and stir. * Add the flour, baking soda, baking powder, salt and cinnamon and mix until combined. * Pour batter into pan or divide into two 6″ pans. * Bake the log for 45-48 minutes or until a skewer test comes out clean (a few moist crumbs are fine) the walnuts and pineapples into the egg mixture and stir. * Add the flour, baking soda, baking powder, salt and cinnamon and mix until combined. * Pour batter into pan or divide into two 6″ pans. * Bake the log for 45-48 minutes or until a skewer test comes out clean (a few moist crumbs are fine) the walnuts and pineapples into the egg mixture and stir. * Add the flour, baking soda, baking powder, salt and cinnamon and mix until combined. * Pour batter into pan or divide into two 6″ pans. * Bake the log for 45-48 minutes or until a skewer test comes out clean (a few moist crumbs are fine)The frosting recipe and instructions don't fit in one post, so check out my comments section below to continue. I will post the toppings tomorrow.