Ingredients (links are to the ones I used, and unless noted, I don’t get any payment)
1 1/2 cups grated carrots (can also include some grated parsnips for a bit of zing)
1/4 cup raisins and 1/4 cup craisins soaked in 1/4 cup rum (zap in microwave for 30 sec for instant plumping)
1/4 cup ghee oil (or melted butter, coconut oil, or light olive oil) (I found the ghee oil at a reduced price at Imperfect Foods — using this link will give you and me both $10 off)
1/4 cup golden syrup (or honey)
1 tsp double-strength vanilla
optional: 1/3 cup chopped walnuts
- Preheat oven to 400F
- Line a 9″ round cake pan with greased parchment paper (I used a bit of ghee)
- For the topping: Spread the 2 tbsp golden syrup on the bottom of the prepared cake pan. Arrange the pear slices over the golden syrup in whatever pattern you like (you can add a few thin slices of carrot if you want to add color to your design). Sprinkle the pears with ghee. Sprinkle powdered ginger and ginger bits.
- Put pan in 400F oven for 10 minutes or until the pears are starting to get golden. Remove from oven and let cool while you prepare the rest of the cake.
- Reduce oven to 325F.
- Mix together all the dry ingredients.
- Mix together all the wet ingredients.
- Mix the wet mixture into the dry mixture. The batter will be like a soft cookie dough, not a pourable cake batter.
- Carefully plop and spread the batter into the pan, being careful to disturb your pear pattern as little as possible.
- Bake at 325F for 30 minutes.
- Remove from oven and let cool 5 minutes.
- Turn cake over onto serving platter and peel off the parchment paper carefully to maintain your pear pattern. If any pear slices stick to the paper, just peel them off and put them back where they came from. Cool completely.