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| Sonia Tashjian’s Carrot Lenten Cake |
Periodically, Sonia Tashjian posts a special recipe from her vast repertoire on The Armenian Kitchen. With the Lenten season in full swing, she recently added her recipe for a carrot cake which is suitable for those choosing to follow a strict Lenten diet – or anyone at all!
Without further ado, here is Sonia’s preparation for Carrot Lenten Cake. In parentheses, I have noted that apple juice and applesauce may be substituted for the carrot juice and puree.
CARROT (or APPLE) LENTEN CAKE
From Sonia Tashjian
Ingredients:
5 cup flour
1 cup sugar
2 teaspoons Baking Powder
1 teaspoon cinnamon
1 cup vegetable oil
1 cup carrot juice (or apple juice with no sugar added)
1 cup carrot puree (or 1 cup of unsweetened applesauce)
1 cup chopped nuts (walnuts or pecans)
1/2 cup raisins
1/2 cup sesame seeds
Directions:
1. In a large bowl, mix together the flour, sugar, baking powder, and cinnamon. Next, stir in the oil, carrot (or apple) juice and carrot puree (or apple sauce).
2. After the cake dough is formed, stir-in the chopped nuts & raisins.
3. Lightly oil a baking tray or cake pan large enough to hold the dough. Flatten the dough with wet hands, then sprinkle the sesame seeds on the top.
4. Preheat the oven to 350°F and bake in the center rack of the oven for 35 – 45 minutes.
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I made the apple variant with a local apple cider. It came out denser than I expected but still good with a cup of tea. :)