A good few years ago I made cakes for my local garden centre cafe. The usuals were chocolate fudge cake and this wonderfully moist carrot cake. I gave up making the cakes after a few years as it really wasn’t worthwhile and all the enjoyment of baking seeped away.
I am still on a mission not to waste food, so it seemed a good time to resurrect the recipe yesterday when faced with a large number of aging carrots in the fridge. The recipe is from a beautiful cook book by Tessa Kiros called Falling Cloudberries.
Ingredients
Serves 10
4 eggs, lightly beaten
250g caster sugar
185ml sunflower oil
3/4 tsp salt
2 tsp baking powder
1 teaspoon bicarbonate of soda
300g plain flour
2 tsp ground cinnamon
400g carrots, peeled and grated
55g chopped walnuts (I used sultanas)
Cream Cheese Frosting
180g butter, softened
250g icing sugar
180g cream cheese
3 drops vanilla extract
Or alternatively make buttercream icing and add some fresh lemon juice .
Method
Preheat oven to 180C. Grease and flour a 24 cm springform tin. Whisk the eggs and sugar until thick, pale and creamy, then whisk in the oil. Sift together flour, salt, baking powder, bicarbonate of soda and cinnamon. Add this to the eggs and whisk. Add the carrots and nuts and mix together. Scrape into tin and bake for an hour. Once the cake has cooled, whip the butter and icing sugar together until its stiff. Beat in the cream cheese and vanilla. Spread over the cake.
Comments
Post a Comment