Carrot Almond Cake

Carrot Almond Cake

Text and Photo by Jac Kyles Baker 

Makes one 7 x 5 inch cake

Ingredients

1 egg, lightly beaten

1 TB orange zest

1/4 tsp ground ginger

1/2 cup light brown sugar

1 large egg, lightly beaten

4 TB unsalted butter, melted

1/4 tsp salt

2 TB vegetable oil

1/2 tsp vanilla

1 1/4 cup all purpose flour

1 tsp baking powder

1/4 tsp baking soda

1/3 cup sliced almonds, toasted*

Preparation

Line a 7 x 5 x 1.5 inch microwave safe pan with parchment paper.

In a large bowl, whisk flour, baking soda and baking powder together.

In a separate bowl beat brown sugar, ginger, salt, oil, orange zest and butter until light and creamy.  Stir in sour cream.  Beat in egg until combined.  Stir in carrots and vanilla. 

Make a well in the bottom of the flour bowl.  Add about a third of the liquid mixture to the well.  Stir in some of the flour.  Repeat until all the liquid and flour is mixed in and batter is smooth.  Batter will be thick.

Spread batter evenly into prepared pan. Cover the top with toasted almonds.  Lightly press almonds into cake batter.

Microwave cake on MED HIGH (80% power)** for 3 to 4 minutes, checking cake's progress every minute.  Test doneness by sticking a toothpick or paring knife into center of cake; it should come out clean.

Carefully remove pan from microwave. Cool on rack for five to 10 minutes.  Remove cake from pan.  Cool completely on a wire rack.

Remove parchment from cake.  Store cake in an airtight container.  Serve at room temperature.

Cook's Notes

*Spread sliced almonds on a microwave safe plate.  Microwave on HIGH for 30 seconds at a time until almonds begin to color or smell fragrant.  Watch carefully.  Almonds burn quickly.

** Microwave power varies.  Adjust power and times accordingly.