I confess, another recipe freely adapted from the Guardian...
Apparently this cake is easy to tweak with other ingredients...I tried replacing carrot with cocoa and crushed almonds. It was OK, but not as good. The coffee icing was nice though (add instant coffee granules and skip the lemon).
A pal made a similar cake with beetroot and cocoa instead of carrot. Very tasty.
Incidentally, it's moist because of using oil instead of butter.
So...for the cake
175 g plain flour
2 tsp baking powder (can double this)
3 tsp of a mix of cinnamom, cloves and nutmeg (any proportion)
100 g brown sugar
100 to 150 ml sunflower oil
2 medium eggs
200 g grated carrot (I just grate 4 smallish carrots and throw away the ends)
about 75 g pecan nuts (can use more, plus keep some whole to decorate the icing)
Mix dry ingredients except sugar, add sugar+eggs+oil beaten together till frothy, then fold in carrots and nuts.
Bake the resulting lumpy glop in a cake tin (I like the silicon ones that never stick) for about half an hour at about 170 degrees C till skewer comes out clean. Allow to cool while you make the icing, because it'll melt if the cake's too hot.
And...for the icing
100 g cream cheese
50 g butter
50 g icing sugar (or more, to taste)
lemon juice to taste
Mix till smooth, and spread on the cake. Chills well, and keeps several days in a tin.
Apparently this cake is easy to tweak with other ingredients...I tried replacing carrot with cocoa and crushed almonds. It was OK, but not as good. The coffee icing was nice though (add instant coffee granules and skip the lemon).
A pal made a similar cake with beetroot and cocoa instead of carrot. Very tasty.
Incidentally, it's moist because of using oil instead of butter.
So...for the cake
175 g plain flour
2 tsp baking powder (can double this)
3 tsp of a mix of cinnamom, cloves and nutmeg (any proportion)
100 g brown sugar
100 to 150 ml sunflower oil
2 medium eggs
200 g grated carrot (I just grate 4 smallish carrots and throw away the ends)
about 75 g pecan nuts (can use more, plus keep some whole to decorate the icing)
Mix dry ingredients except sugar, add sugar+eggs+oil beaten together till frothy, then fold in carrots and nuts.
Bake the resulting lumpy glop in a cake tin (I like the silicon ones that never stick) for about half an hour at about 170 degrees C till skewer comes out clean. Allow to cool while you make the icing, because it'll melt if the cake's too hot.
And...for the icing
100 g cream cheese
50 g butter
50 g icing sugar (or more, to taste)
lemon juice to taste
Mix till smooth, and spread on the cake. Chills well, and keeps several days in a tin.
No comments:
Post a Comment