European-Converted Carrot Cake - carrots

Method

• 1. Peel and roughly chop 5 carrots. Put into a saucepan with about 1/2 cup water, 1/2 tsp sugar, and 1/2 tsp salt. Cook 10 - 15 minutes or until soft. Cool in pan. Drain, mash, and then measure the carrots.
• 2. Measure coconut oil and add to saucepan. Add cinnamon, nutmeg, cardamon, and salt to this same pan, then melt together slowly. Set aside to cool slightly.
• 3. Heat oven to 175c. and prepare bundt pan by buttering and flouring the inside of pan. (I used 23 x 8 cm bundt.)
• 4. Place the warm, spiced oil in a large mixing bowl. Add the brown sugar. (If you are using sucre cassonade add up to 1 tbsp honey or golden syrup.) Using either a stand-up mixer with paddle attachment or a handheld electric mixer, mix these ingredients until they are well blended. Add the sour cream and the vanilla. Mix for 1 minute.
• 5. Break 1 egg at a time into a small bowl (to ensure it is healthy) then add it to the cake mixture. Mix well after each addition.
• 6. Add the cooked carrots and mix 30 seconds.
• 7. Take the bowl off of your mixer and put it onto your kitchen scale. Place a fine grade cooking sieve (with a handle so it won't fall into bowl) on top of the bowl. Zero out the weight. Now, using a serving spoon, scoop out the flour from the sack until you reach 250 gr. If you get too much flour, no problem! Just scoop it out of the sieve.
• 8. Zero out the weight again and add 7 gr of bicarbonate of soda. You can now take your bowl off of the scale. Using your spoon, sift the flour + soda on top of your batter. (This ensures an even distribution of lump-free dry ingredients.) Return the bowl to the mixer.
• 9. Turn your mixer onto the very lowest setting and mix for 10 seconds. Raise the paddle and scrape with a bowl scraper. Repeat JUST until the flour is mixed!
• 10. Pour into prepared pan and cook for 30 - 35 minutes. Cool in pan for about 15 minutes, and then on rack for 1 hour.