Sweet, slightly healthy and will last a week in your cake tin
I have always turned my nose up at carrot cake, it never appealed to me. I had over-shopped on the carrots and decided now was the time to step out of my pre-conceived ideas about carrots and cake. It did not disappoint. The cake is tasty, sweet (small slices for the waist line) and moist and actually it is very wholesome and satisfying.
I have at last bought a food processor, and it has changed my life. Carrots are grated in a couple of seconds. Walnuts are crushed without crisis. And the whole cake is mixed with no effort.
Here is what you need to do
Turn your ElectricKit Aga to read 180 degrees in the roasting oven
140g carrots, grated
50g walnuts – crushed
3 large eggs
175g soft brown sugar
180ml sunflower oil (or olive, or rapeseed)
175g self raising flour
A teaspoon of bicarbonate soda, a teaspoon of ground cinnamon
200g cream cheese
50g softened butter
90g icing sugar
walnut pieces for decoration
Grate your carrots and crush your walnuts and set aside. Blend together your eggs, sugar, oil, bicarbonate of soda, salt, cinnamon and flour. Blend this to form a batter. Add the carrots and walnuts and raisins and pour it into a prepared cake tin (20cm)
Bake for about 50 – 60 minutes – on the second set of runners down from the top of your roasting oven. Place to cold plain shelf beneath after 30 minutes of cooking to protect the base. Test with a stainless steel knife to check it has cooked through. Leave to cool.
Place your cream cheese, butter and icing sugar in a bowl on the top of the Aga to soften. Mix all together and ice your carrot cake. DELICIOUS!