Carrot Cake or Carrot Sticks? No Contest!

by Susan Lodge

The habit of afternoon tea and cake has come back into fashion with a vengeance.

Thanks to the explosion of bake-offs and celebrity chef programmes, baking cakes is big business. Never has the cup cake, Victoria sponge or biscuit been given so many media makeovers — despite the gym gurus and the calorie police. I love cake, but it’s a struggle balancing; bake-offs v gym workout, carrot sticks v carrot cake, bathroom scales v kitchen scales… and so on.

So, here is my favourite cake recipe. It’s full of off happy healthy carrots. And, if you want to implement further calorie control, the cake is equally delicious without the frosting. Great for afternoon tea, morning coffee, or just when you need some T.L.C.

Carrot Comfort Cake

200g or 7oz. just over ¾ cup plain flour
200g or 7oz. just over ¾ cup brown sugar
200g or 7oz. just over ¾ cup grated carrots
2-3 mashed, ripe bananas, depending on size
120 ml of sunflower oil
100g or just under ½ cup sultanas
100g or just under ½ cup chopped nuts, walnuts, pecans, Brazils, almonds - or a mixture of your preference
2 tsp. baking powder
1 tsp. bicarbonate of soda (baking soda)
3 eggs
20 cm wide, or 8”, spring based/loose based, round cake tin

Pre-heat oven to 170°C or 340° F

Grease cake tin. If you use a tin without a loose base, cut out a round of greaseproof paper and line the base to prevent sticking.

Whisk the eggs and sugar until thick and creamy. Sift together the flour, baking powder and bicarbonate of soda, and then stir into egg mixture.

Add the nuts, oil, sultanas and carrots and stir well. Finally add the mashed banana and make sure everything is evenly combined.

Pour into the prepared tin. Bake for about 1 hr – 1hr 15 mins.

Test the cake is done by inserting a skewer or thin bladed knife into the middle. It should come out clean.

When the cake has cooled, either dust the top with sifted icing sugar, Confectioner’s sugar, or top with an easy cream cheese frosting (as pictured).

Cream Cheese Frosting
100g or 4oz. cream cheese
50g or 2tbsp. soft butter
200-250g or ¾ - 1 cup icing sugar or Confectioner’s sugar

Beat together cream cheese and butter.

Add enough icing sugar until you reach a soft spreading consistency.

Carefully swirl on top of cooled cake with palette knife.

Enjoy!

Susan Lodge’s first publishing success was a story purchased by a major UK magazine. After a drawer full of rejections she described the arrival of the acceptance letter as, ‘A moment of ecstasy’. This breakthrough gave her the confidence to seek and secure a publisher for her historical romance novels. Only a Hero Will Do and Rebellious Cargo.

After working in several cities including London and Bristol, she and her husband moved down to the Hampshire coast to raise their family.

You can find more about Susan and her books on her website and blog. Stay connected on her Amazon page, Facebook, and follow her on Twitter.

From Sweden with Love

Please welcome a good friend and my adopted son Anders to the blog. He was born and bred in Norway, but now lives in scenic Gothenburg, Sweden. Click here to view pictures of the beautiful island. Anders is also the Founder and Administrations Manager for Queer Town Abbey, a respected online magazine for the LGBTQ community, friends, and supporters.

Along with all his other credits, Anders is an avid cook and baker. Today he brings with him an amazing carrot cake that serves four. I'm not sure if the frosting is the clincher, the cake, or the excellent combination, but Studs and I can't seem to get enough of this delicious dessert.

Carrot Cake

2 large eggs
3 cups granulated sugar
1½ cups neutral oil (Crisco or Wesson)
4 cups flour
1 tsp. bicarbonate of soda (baking soda)
½ tsp. baking powder
2 tsp. ground cinnamon
1 tsp. ground ginger
½ tsp. salt
300g peeled carrots (5 cups finely grated)
1½ cups coconut grated or shredded

Preheat the oven to 175°C 350°F.

Cover the bottom of a springform tin with baking paper.

Beat eggs and sugar until white and fluffy. Add the oil and whisk together.

In a medium-sized bowl mix together flour, baking soda, baking powder, cinnamon, ginger, and salt.

Stir the dry ingredients into the egg mixture. Finish by folding in the grated carrots and coconut.

Pour batter into pan. Bake 45-50 minutes until a toothpick comes out clean.

Remove Your Carrot Cake from a Springform Pan
Cool the cake completely before you attempt to remove it from the pan.

Slide a flat-bladed knife, such as a butter knife, around the inside edge of the pan to loosen the cake. Unfasten the latch on the side of the pan and gently ease the side of the pan off the cake.

Gently place your serving plate over the top of the cake. While you hold the bottom of the pan upend the cake in a fluid movement. Carefully slide your knife between the bottom of the pan and the cake. Lift off the bottom of the pan. Peel off the parchment paper.

Cream Cheese Frosting
100g butter, unsalted (4oz.)
200g cream cheese (8oz.)
4 cups sifted powdered sugar
grated lemon zest/peel or vanilla to taste

Beat the butter until creamy. Add cream cheese and whisk together thoroughly, about 3-5 minutes.

Sift the powdered sugar over the top and whisk together until well blended and creamy.

Do you want to flavor the frosting? If so, add lemon zest or a little vanilla.

Spread frosting on the cake and decorate with, for example, pecan or walnut halves, or serve just as is.

I'll be back Monday with Rebecca Royce and her latest release. Until then...

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