Carrot Cake is one of those things that you feel good eating. If ever I want to do some ‘healthy’ baking I make a carrot cake. I actually made this recipe using beetroot instead of carrots before and the raw mixture was dramatically pink, it looked amazing. A rich magenta flecked with vermilion, I loved it. But after half an hour grating beetroot my hands were blushing for a week and the colour did fade once the cake was cooked. So I’ll stick with carrots for now.
I love cakes that don’t require half an hour of beating butter and sugar till light & fluffy, give me an oil based recipe any day! The cream cheese frosting is gorgeous and cool with the dense moist cake. Perfect with a cup of tea, or for a rabbits’ birthday party of course!
8oz plain flour
6oz wholemeal flour
2 tsp bread soda
pinch of salt
1 tsp cinnamon
13fl oz sunflower oil
9oz caster sugar
4 free range eggs
3 medium carrots, grated
A handful of chopped walnut pieces
- Preheat your oven to 180C. Line two 2lb loaf tins.
- Mix the oil, sugar, eggs, salt and cinnamon together in a large bowl.
- Fold in the flours, along with the sifted baking powder and bread soda.
- Add all of the coarsely grated carrots and the walnut pieces.
Bake for about an hour or until a skewer comes out clean.
For the icing you can mix a little tub of cream cheese with a dash of vanilla and a shake of icing sugar. Press walnut halves onto the top just like I did in the picture. Gorgeous!
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