Not a health food…

This weekend was the weekend of carrot cake.

Adam had a birthday party on Saturday and I made him a birthday cake

On Sunday Jo and Tabitha came to lunch. Tabitha (all of 15 months) is fussy about most food. However, she will always eat cake! I’m not surprised, her mother is the queen of cake. Much of our friendship has been based on cake and cooking. I went all the way to Africa to see Jo and we made cake and a roast dinner (’cause that’s what you do in sub Saharan Africa, it was very English!). Anyway, back to Sunday afternoon. I needed to make cake and I had all the ingredients for carrot cake and some left over frosting, however, a big cake isn’t very Tabitha friendly so cupcakes were the answer.

At this point, I should confess that carrot cake and I have a very rocky history. I have made it in the past but it’s always been a bit meh. I came across a recipe from the US that looked about right but didn’t have enough carrot or cinnamon or any raisins. I changed that and this is now my go to carrot cake recipe and it’s really easy.

Carrot Cake
4 eggs
2 cups sugar
1 cup sunflower oil
2 cups flour
1 teaspoon bicarb
1 teaspoon baking powder
1/2 teaspoon salt
3 heaped teaspoons cinnamon
3 cups grated carrot
2/3 cup raisins

Beat the eggs, sugar and sunflower oil together.

Add flour, bicarb, baking powder, salt and cinnamon, mix together.

Add carrots and raisins, mix together. Then they are ready for the oven. At this point you can put the batter in whatever baking tin you want. I have used cupcakes, 2 8-inch pans to make a more traditional cake or a 12-inch square tin. All that varies is the cooking time, oven at 180°C/Gas Mark 4.  Cupcakes take about 15-20 minutes, 8-inch pans take about 25-30 minutes and the 12-inch pan takes about 40-45 minutes.  (Please note this is in my oven which runs hot)

The frosting is something, else entirely. You can make it in advance, but do not try and frost the cake until it is completely cool. Put the cake in the freezer or fridge if you need it in a hurry, but if you frost and the cake is cool, the frosting will melt. Learn from my experience..

Frosting

1 cup milk
5 tablespoons of milk
1 teaspoon vanilla extract
4oz butter
1 cup sugar

Put the milk and flour in a pan and heat through. Stir until it becomes a thick paste. Take off heat and leave to cool. Once it’s cool, add the vanilla and stir in.
Cream the butter and sugar together until it’s light and fluffy. (I don’t have a mixer dammit so I do this with my trusty electric whisk but if you have a Kitchen Aid or similar use it here!)
Add the flour mixture and beat together. If it doesn’t look right, keep mixing it.

Frost your cake, eat!

About nicdempsey

Erm...
This entry was posted in Cooking, Food, Uncategorized. Bookmark the permalink.

4 Responses to Not a health food…

  1. Pingback: Food and cooking lately | Nic Dempsey

  2. Pingback: On the menu | Nic Dempsey

  3. Pingback: Cake | Nic Dempsey

  4. Pingback: Food and Cooking in September | Nic Dempsey

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