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The Best Carrot Cake
This recipe is fantastic for using up cooked carrots and over ripe pineapple. The icing can also be made from cottage cheese if you have any remaining in the fridge.
Ingredients
- 225g self raising flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- ½ teaspoon bicarbonate of soda
- 4 eggs
- 225g soft brown sugar
- ½ teaspoon vanilla essence
- 100g cooked carrot, pureed or finely chopped
- 75g over-ripe pineapple, pureed
- 75g walnuts, roughly chopped
- 75g desiccated coconut
- 125ml sunflower oil
- 1 teaspoon vanilla essence
-
75g cream cheese or cottage Cheese
Cheese
Add to eggs for omelettes, grate onto soups or salads.
- Parmesan often goes rock hard or becomes horribly sweaty. Ideally, all cheese should be stored in a cool, airy place at a temperature of 46-50F/8-10C. However, most of us put it straight into the fridge. This is fine providing the cheese is kept loosely wrapped in its own airtight container so it isn’t tainted by other foods.
- Store it in the salad drawer, which is not quite as cold as the rest of the fridge and use a micro plane for grating.
-
175g icing Sugar and Syrups
Sugar and Syrups
Try having in stock caster sugar, muscavado, honey and golden syrup
- Once opened ensure they are tightly resealed with quick clips or bag clips.
- If you have got rock-hard brown sugar, crystallised honey/syrup, place in a suitable non-metallic bowl and give a quick blast of about 30 seconds on high in the microwave to bring these back to their normal state.
Instructions
- Preheat the oven to 180°C (350°F) mark 4. Grease and base line a 20cm round cake tin.
- Sieve the flour, salt, cinnamon and bicarbonate of soda into a large bowl. Whisk together the eggs with the sugar, vanilla essence, pureed carrot, pineapple, walnuts, coconut and oil together. Pour the wet ingredients into the flour, mix well until evenly combined. Spoon the mixture into the prepared tin and bake for 45-50 minutes or until golden brown. Cool in the tin before turning out.
- For the topping; beat together the cream cheese or cottage cheese with the vanilla essence and icing sugar until smooth. Spoon the icing onto the top of the cake and spread with a pallet knife, leaving a rough effect.
Comments on this recipe
I made this cake and everyone went mad on it! It was lovely and moist and kept well.
Comments on this recipe