Someone emailed me today to ask me for my Carrot Cake recipe so I thought I would post it here. It really is easy to make and delicious to eat. I make up to four at a time and freeze them as necessary. It comes from the recipe book supplied with my Kenwood Mixer and in there it is called Passion Cake.
100g brown sugar
2 eggs at room temperature
85ml vegetable oil in a pouring jug
100g wholemeal SR flour (SEE BELOW)
175g carrots, grated
1 banana, mashed
1/2 tsp grated nutmeg
50g powdered almonds
NOTE ON FLOUR: I don't have wholemeal SR flour so I use ordinary plain white flour and add 1 1/2 tsps of baking powder instead.
Oven temperature: 180C
Oil and line a 19cm x 9cm loaf tin. Only line the base.
Have all the ingredients weighed out and prepared as this cake is quick to make.
Place the sugar and the eggs in a large bowl and whisk until they are thick and creamy.
Still whisking, drizzle the oil into the mixture. It should become thickish and very creamy.
Fold in the remaining ingredients with a large metal spoon or spatula.
Empty the mixture into the prepared loaf tin and bake on the middle shelf of the oven for 55 minutes or until a skewer comes out clean.
Cool in the tin. And turn out when cool.
That's it. Easy. And easier still if you have a Kenwood Mixer or similar!
I find this cake is best eaten on the day or frozen on the day. Sometimes I serve it with vanilla ice cream. Many people put icing on their carrot cake. I don't as I really don't like too sweet a taste. But it's entirely up to you.