It always seems that at this time of the year everything planted in my allotment comes to harvest at the same time and I am currently trying to manage a glut of courgettes, green beans, potatoes and carrots. As fast as I can pick, dig or pull them, more produce is ready for gathering. Carrots can be stored, frozen, grated or simply cooked with a nice roast dinner, but also they make-up a delicious carrot cake. Easy to cook in 30 minutes, carrot cake not only tastes delicious, but it is bursting with goodness and vitamins.

Ingredients:(makes 10)
175g self raising flour
125g brown sugar
2tsp baking powder
1tsp ground cinnamon
pinch of ground nutmeg
3 eggs, beaten
150ml vegetable oil, plus extra for greasing
2tsp vanilla essence
250g carrots, grated
75g cream cheese
50g icing sugar

  • Heat the oven to 180'C or Gas Mark 4
  • Put the flour, brown sugar, baking powder, cinnamon and nutmeg in a bowl, stir well, then make a hole in the centre. Mix in the eggs, oil, 1tsp of vanilla essence and carrots.

  • Spoon the mix into 10 paper cases or greased cups in a muffin tray.
  • Bake in the oven for 25 to 30 minutes, until risen and golden brown, then leave to cool on a wire rack or plate.
  • To make the icing, mix the cream cheese, 1tsp of vanilla essence and the icing sugar together in a bowl until smooth.
  • Swirl a spoonful of icing on top of each cake once cool.
  • Maybe add a walnut to each, for decoration.



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