Photo by Byron Carr
My husband knows a lot about a lot of different things (mushrooms, graphic design and dogs come to mind!) but he is also known to be one heck of a sweet baker – in fact, I’m pretty sure I fell in love with him for the quality of cupcakes he made once for my birthday almost eight years ago (talk about love at first bite!). But while we both have sweet teeth, he tends to gravitate towards the more healthier cakes and slices – things like carrot cake for example. I’m not a big carrot cake person (give me a good old chocolate cake any day of the week!) so when my husband found this receipe for Carrot, Pear and Pecan cake he decided he would make it for his work colleagues, and fair enough. It was only after we collectively made a second batch for his mother’s birthday, did I get to sample a piece – and damn was it delicious! So delicious in fact, that it would be downright criminal not to share it with you!
So here it is – my husband’s delicious recipe for Carrot, Pear and Pecan cake.
2 cups plain flour
3 tsp baking powder
2 tsp ground cinnamon
1½ cups soft brown sugar
200g (about 2) carrots, grated
100g pecan nuts, finely chopped
3 free-range eggs, at room temperature
1 tsp vanilla extract
1 cup rice bran oil
2 just-ripe Beurre Bosc pears
2 tsp caster sugar
1. Preheat oven to 180°C. Grease and line a rounded cake tin with baking paper – tearing and measuring the paper so that it fits evenly around the baking tin.
2. Sift flour, baking powder and cinnamon into a bowl. Stir in sugar, carrots and pecan nuts and set aside.
3. In a separate bowl, whisk eggs, vanilla and oil until thick. Make a well in the centre of the dry ingredients and add this newly whisked egg mixture into the well. Using a large metal spoon, mix until just combined and then spoon the mixture into the prepared pan and smooth top.
4. Cut the pears lengthways and remove the cores and seeds, before thinly slicing the pears lengthways. Arrange pears over cake mixture in a circular pattern like the pears pictured above. Sprinkle lightly with raw caster sugar and then bake for approx. 1 hour 20 minutes until a skewer inserted in the centre of the cake comes out clean. Stand in pan for 10 minutes then turn cake pear side-up onto a wire rack to cool. Slice and serve.
Mmmm… yummy yummy carrots! Cake is good for you, right? Let me know what you think of my husband’s cake by leaving a comment in the description below.