Monday, June 6, 2016

Easy Carrot Cake

This is a moist carrot cake that can be cooked in one large round, or two small round cake tins.   This is the easy, no fail recipe.
Make a cream cheese icing to finish it off if it is a special day, or just sprinkle with icing sugar if not. Use the cream cheese icing to sandwich cake together if making 2, and for a topping, simply make a dark caramel with about 1/2 a cup of sugar, pour it over some nuts.  Leave to cool and the process in the food processor, and sprinkle the top of the cake.
You can add candied ginger, nuts or dried fruit to the mixture (use about 1/4 cup) if you like.
Spice in a carrot cake is what sets it apart from others, and I use 4 different spice mixes, use whichever appeals to you:
Warm and spicy
2 tsp ground cinnamon
1/2 tsp ground cumin
2 tsp ground ginger
grated rind of one orange
2 tsp ground cinnamon
1 tsp fresh ground nutmeg
1 tsp vanilla paste
1 tsp vanilla paste
1 tsp ground cinnamon
Middle Eastern
½ tsp freshly grated nutmeg
1 tbsp ground cinnamon
1 tsp ground cardamom
1/2 tsp ground cumin


Carrot Cake

Rating: Easy


2 eggs
3/4 cup vegetable oil
1 cup brown sugar
2 cups grated carrot
1 tbls maple syrup (or you can use golden syrup or molasses)
1 cup plain flour
1tsp bicarb soda
pinch salt
spice mix.


Preheat oven to 170C
mix eggs, oil, sugar, carrot and syrup in one bowl
Mix remaining ingredients in another.
Mix dry ingredients into wet ingredients.
Place in lined tins, bake for 30-40 mins (or until cooked)

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