Carrot cake was a staple during the Second World War, when sugar was rationed to 230g per week. Carrots were switched in to sweeten cakes and biscuits without sugar. Today, carrot cake is eaten at Easter, on birthdays, and pretty much all year round. Express.co.uk talks you through BBC Good Food’s carrot cake recipe.
If you have decided to make a carrot cake as a lighter option, you might want to think again.
Carrots are vegetables, but the cake is still packed with naughty ingredients.
This recipe is worth around 265 calories per slice, but it is dairy-free and you can pop slices in the freezer to avoid eating it all in one go.
This recipe makes 15 slices and takes up to an hour and 15 minutes to make, including 40 to 45 minutes of baking in the oven.
READ MORE- Classic carrot cake recipe by Aldo Zilli
For the cake
- 175g light muscovado sugar
- 175ml sunflower oil
- 3 large eggs, lightly beaten
- 140g grated carrot (about 3 medium)
- 100g raisins
- grated zest of 1 large orange
- 175g self-raising flour
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 1/2 tsp grated nutmeg (freshly grated will give you the best flavour)
For the frosting
- 175g icing sugar
- 1½-2 tbsp orange juice
Other recipes add a pinch of ground cinnamon and around 200g of soft cheese to thicken up the frosting.
You could also add some walnuts for decoration.
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Heat the oven to 180C/fan160C/gas 4.
Oil and line the base and sides of an 18cm square cake tin with baking parchment.
Tip 175g light muscovado sugar, 175ml sunflower oil and 3 large beaten eggs into a big mixing bowl.
Lightly mix with a wooden spoon. Stir in 140g grated carrots, 100g raisins and grated zest of 1 large orange.
Sift 175g self-raising flour, 1 tsp bicarbonate of soda, 1 tsp ground cinnamon and ½ tsp grated nutmeg into the bowl.
Mix everything together, the mixture will be soft and almost runny.
Pour the mixture into the prepared tin and bake for 40-45 mins or until it feels firm and springy when you press it in the centre.
Cool in the tin for 5 mins, then turn it out, peel off the paper and cool on a wire rack. (You can freeze the cake at this point if you want to serve it at a later date.)
Beat 175g icing sugar and 1½ – 2 tbsp orange juice in a small bowl until smooth – you want the icing about as runny as single cream.
Put the cake on a serving plate and boldly drizzle the icing back and forth in diagonal lines over the top, letting it drip down the sides.
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