Carrot cake

carrot cake

Who doesn’t like a good carrot cake? Not me! I LOVE them and this particular one is a winner, especially when you consider that it doesn’t contain any evil dairy (read: butter). It’s by Rachel Allen, whose recipes I really like. I’ve made this particular cake many times and it has always been a success. It’s lovely with a good cup of tea. In the original recipe there is an orange cheese cream icing as a topping but , to be perfectly honest, I find those type of toppings far too sweet and a bit sickly. Hence I didn’t put any on mine. Not much point putting icing on only to scrape it off before you eat the cake, is there? PLUS it’s a lot healthier (all in relative terms, of course) without it. Certainly it doesn’t have as many calories….And who wants to go to an extra class of zumba to burn off the extra 200 calories?:-)

INGREDIENTS

2 eggs

 140ml (5fl oz) vegetable oil

 200g (7oz) soft light brown sugar

 300g (11oz) grated carrot (weight when grated)

 100g (31/2oz) raisins

 75g (3oz) pecans or walnuts, chopped

8 soft apricots, chopped (not in original recipe)

 180g (61/2oz) self raising flour

 Pinch of salt

 1/2 tsp bicarbonate of soda

 1 tsp ground cinnamon

 1/2 tsp freshly grated nutmeg

1/2 tsp mixed spice

METHOD

1. Preheat the oven to 150°C (300°F),  Oil and line the cake tin (22 cm. diametre) with greaseproof paper.

2. Beat the eggs in a large bowl, then add the oil, brown sugar, grated carrot, raisins, apricots and chopped nuts.

3. Sift in the dry ingredients and bring the mixture together using a wooden or large metal spoon.

4. Pour the mixture into the prepared tin, smooth the surface and bake in the oven for 1-1 1/4 hours or until a skewer inserted into the middle comes out clean.

5. Allow to cool in the tin for about 5 minutes before removing. Cool completely on a wire rack before serving.

 

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3 Responses to “Carrot cake”


  • A me un forno e quattro carote! Voglio provarla, purtroppo sono lontana 164 km ferroviari dal mio fornetto. Ma nel weekend la provo di sicuro. E che bell’idea mettere le albicocche secche. Ti sei fatta contagiare dal colore?

  • Splendida consistenza! Da fare e rifare, grazie, Lucina!

  • Hi I seem to be having a real lot of trouble getting recipes for my Fornetto Con Coperchio with a lid I bought it when I was at my sisters in Italy I have the recipe she used for hers but wondered if there were any others .

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