Cashew Carrot Torte

I decided to try my hand at Brennan’s Cashew Carrot torte, which is described as a grown-up carrot cake. In my Brennan’s cookbook I found the ingredients to be fairly accurate, however the book has been short on instructions and technique. Reading through the cake recipe I realized that if you have not made a cake before you not be able to figure it out from this recipe. First up, I keep saying cake although this recipe is for a torte. In America, we rarely make the difference between the two. Bakers know that a torte will be 1 layer and richer than a cake; sometimes it will contain multiple layers separated by a thin layer of preserves or jelly, and often not topped with an icing. It is usually intended as a snack or for afternoon tea. A cake will have multiple layers and be buttery. It is usually topped with an icing or ganache and is intended for dessert or parties. This recipe is fairly time intensive so I had to make 2 cakes – well, in all truth I was giving one of the cakes to my daughters school so I needed make a tasting cake before the teachers got a hold of it. Since it came out well, I shared it with my co-workers and got a the thumbs up.

10 medium eggs
3.5 cups vegetable oil
6 cups grated carrots. Use a the middle grate on a box grater. Peel the carrots using a peeler before grating.
4 table spoons ginger. Use a the middle grate on a box grater.
1/2 cup fresh squeezed orange juice
1 teaspoon orange zest. Note: I’ve also tried the recipe with 3 tbsp dried orange zest for more orange taste; can be found at Middle-Eastern markets
4 teaspoons vanilla extract
1 teaspoon almond extract
4.5 cups sugar
2 teaspoons cinnamon
3.5 cups chopped cashews. I used 2 cups cashews, 1 cup pecans, and, 1/2 cup walnuts
4 cups unsifted all-purpose flour
5 teaspoons baking powder.
2 teaspoons kosher salt
rum sauce (see below)

I used a stand mixer for this cake. Once all the ingredients are in a bowl it will be difficult to stir. I toasted the nuts for 7 minutes on 350F, cooled, then placed them on the chop mode in a small food processor for a few seconds. After making cake several times, I believe the best texture for the nuts is a rough chop, however follow your preference. In a mixing bowl, add eggs (no need to beat ahead), oil, carrots, ginger, orange juice, orange zest, and vanilla and almond extract. Fold in, until evenly distributed. Move the mixing bowl to the stand mixer and set to “Stir” for 1 minute.

Add the sugar, cinnamon, and nuts to the mixing bowl. Set the stand mixer on Stir for 3 minutes. The eggs will begin to emulsify with the oil.
In a separate dry bowl sift in the flour, baking powder, and salt. Then add to the mixing bowl and set to 3 for 2 minutes.
Pour the batter into the 2 prepared pans. Bake for 1 hour and 25 minutes. After 45 minutes, rotate the pans 1/2 turn. Check the cake after 1 hour and 15 minutes. You should be able to insert a toothpick into the center and it will come out clean.

This recipe can be divided in half for 1 cake. Preheat oven to 325 degrees. Prepare two 10″ pans. Apply a thin coat of butter, then dust with flour.

For the rum sauce
1/4 cup granulated sugar
1/2 cup packed light brown sugar
1/4 cup fresh squeezed lime juice
1/2 cup dark 2 cup dark rum

Add the dark rum and lime juice to a saucepan. Cook on medium for 1 minute. Then add sugars and stir until sugar dissolves. Bring to a boil for 1 minute. then remove from heat and set aside to cool. Poke many small holes in the top of the cake with a fork (for the sauce to enter). Once the sauce cools it will thicken. You can reheat it in a microwave to thin it out right before serving.