A mostly foodie blog, with a bit of my life thrown in the mix.
Friday, August 20, 2010
I love making sweets, to the point that I have to stop myself from making them everyday! I would have to open a bakery to fit them all in if I let myself go wild.
One of my favourite things in the world is making cakes, and on the top of the list is a carrot cake. I have tweaked it so many times now, but this recipe is definitely a favourite. This recipe makes a loaf tin size, but you can make it in a round cake tin also. Ingredients
2 carrots grated
1 cup self raising flour
1/2 cup flour 1/4 cup almond meal
1 teaspoon baking powder
1 teaspoon of mixed spice, I use 1/2 cinnamon, 1/2 nutmeg, dash of ground cloves. 50 grams golden raisins
70 grams of pistachio’s, roughly chopped. 3 eggs
3/4 cup brown sugar
3/4 cup vegetable oil
1/4 cup golden syrup 2 teaspoons vanilla Lime Icing
150 grams cream cheese
juice of 1 lime
4 tablespoons icing sugar
1 lime zested
Sift the flours, baking powder, and spice into a large bowl. Then add the pistachios, golden raisins and almond meal. Beat the eggs until light and fluffy. Add the brown sugar, oil, golden syrup, vanilla. Beat untill brown sugar has dissolved. Takes about 2 minutes.
Add the wet ingredients to the flour bowl. Mix very lightly, with a spatula, but not completely. Then add the carrots and mix well.
Pour into the prepared cake tins and bake at 180c for about 45 minutes.
Mix the icing ingredients together and spread onto the cake. Enjoy! This cake is lovely without icing also. Anyone that knows me will laugh that I actually said that!