Finally. Time to bake again… so exciting! But what exactly shall I make?
I was thinking, ‘so I’ve conquered the courgette cake concoction, and the sweet potato too – but what about the original vegetable cake? The carrot.’ Believe it or not people, as crazy as I am about baking I have never made such a cake before. It sits nicely in my blog as a little vegetable trio of veg cakes so I thought it was time to test the water with this one.
I looked at the recipe from ecochildsplay. It looked tasty and most importantly simple to make – sold!
Here’s my adaptation:
- 200g Brown sugar
- 50g vegetable oil
- Three eggs
Whisk the ingredients together for one minute (you can hand whisk)
- Add 200g self-raising flour
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
Whisk together again for two minutes
- 200g shredded carrots (about five)
- 70g chopped walnuts
Whisk one more time for about a minute
Bake for about 1/2 hour
Check with a fork to see if there’s any goo – if there is it’s not quite ready.
- 200g Creme fraiche
- 1/2 teaspoon vanilla
- Two teaspoons of maple syrup
Mix together and spread on top of cake.
Sprinkle on more walnuts if you fancy it.
Verdict? Carrot cake success.
Taste: Really soft texture, also tastes really wholesome, you can almost kid yourself it’s healthy – my housemate had to sit me down and explain it really wasn’t one of my five a day though sadly.
Tips? Do it!