6 Carat Cake

If you’re a fan of the humble Carrot cake, then I uurrrrrge you to try this recipe. It. Is. sublime!

It slices easily into 6 fat, hearty wedges. Each containing a whole carrot per slice.

So I say – if you’re going to treat your family to an iced, sugar laden, big ol’ slice of moist cake, then why not make it a vegetable packed one and make it one of their ‘5 a day’…

You can really trust in this recipe – It’s one that will never fail to leave you looking like a baking legend. So print this off and add it to your repertoire!

You will need-

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  1. 2 Eggs
  2. 140ml Vegetable oil.
  3. 200g soft light brown sugar
  4. 6 carrots (roughly 400g if you want to be precise)
  5. 150g raisins
  6. 180g self-raising flour
  7. A pinch of salt
  8. Half a teaspoon bicarbonate of soda
  9. 1 teaspoon cinnamon
  10. For the cream-cheese frosting –
  11. 250g cream-cheese (I use Philadelphia)
  12. 50g softened butter
  13. 1 teaspoon vanilla extract
  14. 275 icing sugar.

Now, I’d love to tell you that this here cake requires immense skill to make, but it really doesn’t. It’s so easy, that you could do this with your eyes closed. Or, much the same as doing it with your eyes closed – you could even allow a helpful 3 year old to do most of the work for you.

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  1. Pre-heat your oven to 150C
  2. In a large mixing bowl, beat the eggs, add the oil, brown sugar, raisins and grated carrot.
  3. Sift in the dry ingredients
  4. Bring the mixture together with a metal spoon
  5. Then, simply pour into your greased and/or lined baking tin. (I use a loaf tin)
  6. Bake for 1 hour and 15 minutes, ensuring that a skewer comes out clean when inserted in the middle.
  7. Allow Mr Cake to cool for 5 minutes before popping out of tin.
  8. And now for a quick bit of icing whilst the cake is cooling
  9. (Don’t add icing to the cake whilst it’s still warm. This will just cause the icing to melt and dribble right off, thus causing much frustration to its creator)
  10. Mix together the cream cheese, icing sugar, butter and vanilla extract using either a hand-held electric whisk or a mixer.

And then, the way in which you ice your cake is entirely up to you. I find this mix is too runny to pipe so I just sort of plonk it on, and fork it about a bit until I’m happy.

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