The Monday Treat – Carrot Cake

Recipe illustration for how to cook carrot cakeMy justification, if any were needed, is that I’m using up the vegetable box, which, by reason of us getting the family-sized one delivered by mistake, seems to be taking up half of the kitchen. This cake used up a slightly disappointing 4 of our dozen carrots, but it’s a step in the right direction.

Photo of a Halloween Dog dressed as a skunkAnd, truth be told, I’ve been yearning for carrot cake since Halloween, when I sat next to a woman eating a particularly delicious looking slice in a café, while next to us, a dog languished chained to the railing, dressed as a skunk. It was looking profoundly unhappy, as well it might, but cheered up no end when she dropped a piece on the floor and it snaffled it up.

I can only hope there’s not a metaphor in that.

Ingredients for the Carrot Cake

Recipe illustration of carrots for carrot cake recipe1 2/3 cups of flour
1 ½ tsp baking soda
1 ½ tsp baking powder
2 tsp cinnamon
Pinch of salt
3 eggs
¾ cup of sugar
2/3 cup vegetable oil
200g carrots (4 ish)
(Optional – 50g each of sultanas and walnuts)

  • Pre heat the oven to 325
  • Grate the carrots
  • Beat the eggs and mix in the sugar, then whisk until the sugar has dissolved
  • Tip in the oil and mix until incorporated
  • Pour in half the dry ingredients and half the carrot and mix to combine, then add the other half, mixing until you have a smooth dark batter flecked with orange. (Add the walnuts and sultanas if using and mix in well)
  • Grease 2 8 inch cake tins and divide the mixture into them (or use a 1 lb loaf tin)
  • Bake for 35 minutes

Ingredients for the icing

Illustration of cinnamon sticks for carrot cake recipe8oz cream cheese – one packet – at room temperature
4 oz mascarpone (1/2 cup) – at room temperature
3 tbsp sugar (add more to taste)
2 tsp lemon juice (to taste)

  • Whisk together until smooth
  • Spread on one layer of cake then sandwich the other on top
  • Spread on the top layer
  • Decorate with walnuts halves if the fancy takes you

Carrot cake photo for easy carrot cake recipeIf you can make that you can make this:

  • Soak a cup of prunes in armagnac, then chop and add to the batter instead of the sultanas and walnuts to make a richly fruited version
  • Decorate the icing with cinnamon sugar (1 tbsp of sugar and 1tbsp of cinnamon mixed together)
  • Or top with a handful of gooseberries that you’ve turned into a compote by cooking them in a pan with a handful of sugar for five minutes, then allowed to cool
  • Replace the carrot with zucchini (courgette) and the cinnamon with coco powder to make chocolate zucchini cake. Add 100g of chocolate chips instead of the optional sultanas and walnuts. Dust them with a few tsp of flour before adding, which stops them all sinking to the bottom.
This entry was posted in The Monday Treat and tagged , , , , , . Bookmark the permalink.

12 Responses to The Monday Treat – Carrot Cake

  1. Nina says:

    MMmmm. That looks so decadent, Kate! Thanks for sharing with us and participating in RecipeLion’s first blog hop. Hope to see you in the next one too!

    • Kate says:

      I don’t know which I love more – carrot cake, or dogs dressed as skunks! No, that’s a lie. I love carrot cake more, and here is my latest carrot cake related thought: add 1 tsp of maple syrup to the frosting for extra deliciousness.

  2. sweetlife says:

    great carrot cake and the frosting cream cheese and marscapone..yummy

    sweetlife

  3. Sarah says:

    Thanks for participating in our RecipeLion blog hop! We’ll be doing one every month, so feel free to join in the fun again.

    Thanks,
    Sarah
    Editor
    RecipeLion.com

  4. Nat says:

    Could I replace the carrots with grated apple for an apple spice cake? Or is there a reason that all apple spice cake recipes seem to have butter in them?

    • kate says:

      I’ve never made apple cake with this recipe, but I can’t see any reason why it wouldn’t work. I’ve made it with zucchini and that was great.
      The actual cake bit is made by the oil, flour and eggs, the carrot is suspended in it, making it lovely and moist. Apples ought to do the same thing. I’d suggest grating them, then laying them out on paper towel to absorb some of the juice (they have more than carrots) then proceeding as usual.
      Might have to try it at the weekend. Will you let me know how it goes?

      • Nat says:

        I will indeed! It’s for my boyfriend’s birthday next week. Annoyingly, he only likes apple or lemon flavoured cakes! Having made my tried and tested Tarte Tatin and Lemon Meringue Pie previous years, I think it is time to take a risk! Just don’t want a bland breakfast-like cake… Also, it needs to be stackable for novelty cake building reasons so I figure this recipe is a good launching point.
        What am I getting myself into? :-)

        • kate says:

          I’d probably stack the cake up with whipped cream with a bit of apple sauce mixed in, then ice just the top.

          • Nat says:

            I thought you would like to know that it worked wonders with apples. I also added apple sauce and juice and it was wonderfully spicy and dense. Many had seconds and took cake home with them too!

            Thanks for your help! It couldn’t have been a bigger success!

  5. kate says:

    BTW, I usually make this spiced apple cake, (contains butter)

  6. kate says:

    I am so happy that the apple version went well! Lucky boyfriend!

Leave a Reply