Dessert

Upside-down carrot loaf with candied fennel

Name: Upside-down carrot loaf with candied fennel
Yield: 8
Ingredients: 1 bunch heirloom baby (Dutch) carrots, trimmed, halved lengthways; 275g caster sugar; 40.00 ml runny honey; 1 tsp ground cinnamon; 40.00 ml fennel seeds, finely crushed; 2 eggs; 180ml sunflower oil; 95g yoghurt; 200g coarsely grated carrot; 300g self-raising flour; 50g finely chopped walnuts; 60g sour cream; 40.00 ml pure icing sugar; 20.00 ml lemon juice; 1 tsp fennel seeds

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https://healthimprovements.info/recipes/upside-down-carrot-cake-loaf-candied-fennel/z9ep38in — Upside-down carrot cake loaf with candied fennel

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by Jessica Brook

May 20, 2019

Far from your average carrot cake.

1 bunch heirloom baby (Dutch) carrots, trimmed, halved lengthways
1 1/4 cups (275g) raw caster sugar
2 tbs runny honey
1 tsp ground cinnamon
2 tbs fennel seeds, finely crushed
2 eggs
3/4 cup (180ml) sunflower oil
1/3 cup (95g) Greek yoghurt
200g coarsely grated carrot
2 cups (300g) self-raising flour, sifted
50g finely chopped walnuts
1/4 cup (60g) sour cream
1 tbs pure icing sugar
1 tbs lemon juice

Candied fennel seeds

1 tsp fennel seeds
1 tbs pure icing sugar

Method

1.

Preheat the oven to 170°C. Grease a 9cm x 22cm x 7.5cm-deep loaf pan and line with baking paper.
2.

Place carrot in a large saucepan with 2 cups water (500ml) and 1/4 cup (55g) sugar. Place over medium heat and cook for 8-10 minutes or until just tender. Carefully remove carrot with a slotted spoon and pat dry with paper towel. Arrange, cut-side down, in base of prepared pan and drizzle with honey.
3.

Place cinnamon, fennel seeds, eggs, oil, yoghurt, grated carrot, flour, walnuts and remaining 1 cup (220g) sugar in a large bowl and whisk until just combined. Pour into prepared pan. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Cool in pan for 5 minutes, then invert onto a serving platter.
4.

Meanwhile, for the candied fennel seeds, place fennel seeds and icing sugar in a small non-stick frying pan over medium heat. Cook, stirring occasionally, for 5 minutes or until sugar turns a caramel colour. Pour over a sheet of baking paper and set aside to cool and harden. Crush and set aside.
5.

To make the icing, whisk remaining ingredients together in a small bowl. Serve cake drizzled with icing and sprinkled with candied fennel.