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Carrot and Whiskey Soaked Raisin Tea Cakes

Anisa Sabet

Carrot and whiskey + raisins, a match made in heaven!

Moist carrot cake tea cakes kissed with spices, raw sugar and dotted with whiskey-soaked raisins. Each mouthful has the nice rich flavour of raisin and whiskey, which you are going to love!

Don’t forget to hashtag #cookwiththemacadames when making Anisa’s recipes.

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What you need

  • 12 hole muffin tray or mini cheesecake tin (i used non-stick mini cheesecake tins for nice straight sides)
  • Large mixing bowl
  • Medium mixing bowl
  • Optional: stand mixer

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Ingredients

Makes 12

  • 1 and 1/2 cups finely grated carrot
  • 2 eggs
  • 1/2 cup pure maple syrup
  • 1/4 cup milk (or any non-dairy milk)
  • 1/4 cup light extra virgin olive oil (or oil of choice)
  • 1.5 teaspoon pure vanilla extract
  • 1/2 teaspoon apple cider vinegar
  • 2 teaspoon freshly grated lemon zest
  • 3 tablespoons raw sugar
  • 1 cup whole grain spelt flour
  • 3/4 cup almond meal
  • 2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon bicarb soda
  • 1/4 teaspoon salt
  • 1/3 cup raisins, soaked in 2 tablespoons of whiskey

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Method

1.  In a small bowl, pop the raisins and whiskey. Allow to soak for at least 4 hours or overnight.

2. Preheat oven to 175°C. Spray your muffin/mini cheesecake tin with coconut oil and pop into the fridge to set for 10 minutes. Repeat one more time. This helps the tea cakes pop out without sticking to the sides.

3. In the large mixing bowl, mix together the grated carrot, eggs, maple syrup, milk, oil, vanilla, vinegar, and lemon zest. 

4. In the medium mixing bowl, sift the flour, then whisk through the almond meal, raw sugar, cinnamon, ginger, nutmeg, baking powder, bi carb soda and salt. Pour the dry ingredients over the wet ingredients and stir until just combined. You can use a stand mixer if you like. Fold in the raisins and whiskey.

5. Pour into prepared muffin/mini cheesecake tin and bake for 18 minutes or until a toothpick comes out clean. Be careful not to overcook these.

6. Cool for 10 minutes in the pan, and then transfer the loaf to a wire rack to cool completely.

7. To serve: serve warm, with a dusting of icing sugar.

Storage

Tea cakes will keep in an airtight container in the fridge for up to 5 days.

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For more recipes, check out Canberra-based food and recipe blog, The Macadames.

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Anisa Sabet

Anisa is a Canberra based food and recipe blogger, budding food photographer and stylist, mum to a gorgeous baby girl and a serious coffee addict. Among other things, she loves getting outdoors, reading, entertaining friends, the snow, good wine, travelling and going to the movies. Most days, you can find her in her fav Canberra haunts, in the kitchen or behind the lens. More about the Author

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