Carrot Cake

Lazarus

Lazarus

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I've never before eaten, let alone cooked, a Carrot Cake but, bored with my usual repertoire I set about creating one today.

Every recipe I found used sunflower oil instead of butter and I was sceptical, to say the least, about what it would turn out like.

It's delicious!

SWMBO and I have both had seconds. I am tempted to go for thirds, but then there'll be less to enjoy tomorrow :(
 
Carrot cake is good, I made it years ago but was always slightly too moist (tiramisu consistency) and had to be eaten on the day.

I always made cake with menu quantities for serving six/eight.
 
Lazarus said:
I've never before eaten, let alone cooked, a Carrot Cake but, bored with my usual repertoire I set about creating one today.

Every recipe I found used sunflower oil instead of butter and I was sceptical, to say the least, about what it would turn out like.

It's delicious!

SWMBO and I have both had seconds. I am tempted to go for thirds, but then there'll be less to enjoy tomorrow :(
Click to expand...
Carrot cake is a huge hit with kids, and a staple on the birthday party meny here in DK.
(Adults like it too - but we tend to eat too much of it in one go!)
 
If you're baking in advance of a party, Chrimbo etc., it freezes pretty well - obviously before adding the frosting.
 
pgh13 said:
If you're baking in advance of a party, Chrimbo etc., it freezes pretty well - obviously before adding the frosting.
Click to expand...

I skipped the frosting on this occasion, but quite fancy an orange flavoured icing for next time.
 
Should carrot cake have nuts in it.


I have a nut allergy, and all the shop bought cakes have walnuts in the mix.
 
Chris1979 said:
Should carrot cake have nuts in it.


I have a nut allergy, and all the shop bought cakes have walnuts in the mix.
Click to expand...

SWMBO's recipe has chopped walnuts but they're not essential so could be omitted
 
Chris1979 said:
Should carrot cake have nuts in it.


I have a nut allergy, and all the shop bought cakes have walnuts in the mix.
Click to expand...


No nuts in mine.

Why not make one from scratch, if you can't tolerate someone's else's nuts? :cool:
 
Chris1979 said:
:oops: Might have to make my own, it been a while.
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This is the recipe I cobbled together from various sources:

Dry Mix: 6oz SR Flour, 1tsp Baking Powder, 2tsp Mixed Spice, pinch of Salt

Wet Mix: 6oz soft Brown Sugar, 3 Eggs, 4oz Dried Fruit, 150ml Sunflower Oil, 6oz grated Carrot

Sift dry mix ingredients into a bowl

Mix wet mix ingredients in another bowl.

Add dry mix to wet mix and combine to a smooth batter.

Pour into a lined Loaf Tin and cook at Fan 170 for an hour.

If tending to over-brown before knife comes out clean, turn down to 150c and cover fully with parchment, cooking until cooked.

Rest (The cake, not you!) for ten minutes in the tin then turn out onto the cooling rack.



Bonzer.
 
You can also replace carrots with.... parsnips! No, really. I made one a few years ago - not to my wife's taste, sadly, but others liked it.
 
You are Letitia Cropley, and I claim my £5.
 
Just had a second go at this: A little less oil, and cooking for exactly an hour at 160 fan, not the original 170.

Purrfection!
 
The odd thing is that 6oz of grated Carrot, which almost overwhelms the raw mix, is rendered invisible after cooking. Just looks like a sultana cake.

And there are no tomato skins to be seen either!
 
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