Carrot Cake ... Cooking is my new creative path....for the moment.
My creative ‘Mojo’ has, as many of you may know, gone walkabout but as I sat there musing over the disappearance I realized that I had discovered a creative culinary path. The family meals have been a little more inventive and I have turned my hands to cakes again …with my twist. I don’t do ‘Fancy’ …I like to call them ‘Rustic’ cakes and I thought I would share with you my take on Carrot Cake.
I wanted to create one that had no need for icing and contained no nuts …the former tends to make it a rich delicacy rather than a more everyday treat and the later gets stuck in my teeth. This is so moist yet not stodgy and you don’t need to get the mixer out …not even the hand one. If you feel the need for a frosting there are so many on the web to choose from and if you really need nuts in it you could reduce the sultanas to between 50g and 75g and stir in 50 g of chopped Walnuts or Pecans, when you add the carrots.
ANGIE'S CARROT CAKE
Pre-heat oven ….200C … prep 2x 1lb tins. Or I x 2lb
1 lime …Zest and juice 100g Sultanas 90g SR flour 85g Wholemeal SR Flour 1tsp Bicarbonate of soda 1 ½ tsp Cinnamon ½ tsp Allspice (Use more, up to 4tsp in total, if you desire ….Mixed Spice would work well too as would a grating of fresh nutmeg.) 140g Soft dark brown sugar ... (or light brown) 140g grated carrot ..this is about 2 medium carrots grated on the large holes. 150 ml sunflower oil ....(I used a light one) 2 eggs
Zest the lime into a small bowl …add the juice and then the sultanas …stir well and set aside for a few hours (or over night if you are that organized)…or pop in micro for a minute if disorganized, ...stir well, and then use when cool.
Weigh out the flours into a large bowl …add the spices and Bicarbonate of soda. Add the sugar and mix gently into the flour with your fingers, followed by the grated carrot. Set aside and prepare the eggs and oil …. and have the sultanas ready, giving them a final stir
Using a balloon whisk ( or a fork if you have a good wrist) mix oil and eggs together thoroughly …. they become creamy. Stir the sultana mix gently into the flour mix and then stir in the egg mix quickly and thoroughly. As soon as everything is mixed together, divide into the two tins and cook for about 40 mins .. If using one tin, cook for about 1hr but test with a skewer , which should come out clean.
This has a flat top …well mine does …but it is still fluffy and moist….and yummy ... if I say so myself.
I am an over weight, under exercised OAP who lived most of her life in Surrey but due to the call of her roots ended up in Scotland.
Mother of two,nana of five and servant to oh so many cats.
My two passions are Family History and Scrapping.I enjoy photography but I'm more of a point and shoot kind of person. I also love flowers and growing tomatoes but I'm a very lazy gardener and wish it would happen without any effort.
When I was young I dreamt of being a singer but now I dream of writing a book but never get further than chapter3 !
Well that me in a nut shell!