Carrot Cake is one of those things that you feel good eating. If ever I want to do some 'healthy' baking I make a carrot cake. I actually made this recipe using beetroot instead of carrots before and the raw mixture was dramatically pink, it looked amazing. A rich magenta flecked with vermilion, I loved it. But after half an hour grating beetroot my hands were blushing for a week and the colour did fade once the cake was cooked. So I'll stick with carrots for now.I love cakes that don't require half an hour of beating butter and sugar till light & fluffy, give me an oil based recipe any day! The cream cheese frosting is gorgeous and cool with the dense moist cake. Perfect with a cup of tea, or for a rabbits' birthday party of course!
Ingredients
8oz plain flour
6oz wholemeal flour
2 tsp bread soda
pinch of salt
1 tsp cinnamon
13fl oz sunflower oil
9oz caster sugar
4 free range eggs
3 medium carrots, grated
A handful of chopped walnut pieces
Method
- Preheat your oven to 180C. Line two 2lb loaf tins.
- Mix the oil, sugar, eggs, salt and cinnamon together in a large bowl.
- Fold in the flours, along with the sifted baking powder and bread soda.
- Add all of the coarsely grated carrots and the walnut pieces.
Bake for about an hour or until a skewer comes out clean.
Lilly x
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