Thursday, February 18, 2016

Typical Dutch: Carrot Cake with Speculaas Spices

I made this bundt cake a few weeks ago because we had some carrots leftover. And what better to do than make carrot cake? This cake has a Dutch twist because there are speculaas spices in there which give this cake a wintery warm taste. You could use all spice blend if you can't get speculaas spices. I wanted to share this recipe before we head onto spring, which won't be very long. I am sure it will even taste great then, but I know that I stray away from wintery flavors naturally when spring hits. The original recipe comes from Over Eten. Nick took most of this cake to his work, and they loved it there.

Carrot Cake with Speculaas Spices:
- 240 ml sunflower oil
- 125 gr cane sugar
- 125 gr castor sugar
- 4 eggs
- 240 gr selfrising flour
- 280 gr carrots, grated
- 2 tbsp speculaas spices
- 1 tbsp cinnamon
- pinch of salt
- 50 gr pecan or walnuts

Pre heat the oven to 170 degrees. Make sure you grease the bundt pan unless you have a silicone one like we do. Mix oil, sugar and eggs first. Then sift the selfrising flour above the bowl with the salt, speculaas spices and cinnamon. Mix on low speed until you have a smooth batter. Then add in the carrots and nuts. Stir through the batter with a wooden spoon. Pour the batter in the bundt pan and bake in the oven for about 55 minutes. The cake is done when a toothpick comes out clean. Make sure the cake has cooled before removing the bundt pan.

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