Thursday, June 28, 2012

Carrot Cake

Hello little blog, I'm sorry I've been away so long, but thank you for waiting patiently for me... Now time for a mouth-watering carrot cake recipe.

I was lucky enough to celebrate my twenty-something birthday in Malaysia, with friends and this gorgeous carrot cake that our host, and Byron's second 'mother' Marilyn baked for us.


Once a generous slice of this golden cake is served, you will notice how it seems bejewelled with the vibrant orange flecks of the grated carrot and ruby gemstone appearance of the cranberry raisins. With it's moist, soft centre studded with walnuts and sweet fruit, it will be difficult to stop at one slice.


Carrot Cake

200 g carrot, grated (but no less than 150g)
2 handfuls toasted walnuts
2 handfuls raisins
(Or 1 handful each of raisins and cranberry raisins, Craisins)
150g wholemeal flour*
350g plain flour*
1 tsp cinnamon
1/2 tsp nutmeg
3/4 cup brown sugar
3 eggs
1 tsp vanilla bean paste
1 1/2 tsp bicarbonate soda
300g plain yoghurt
1/2 cup vegetable oil (macadamia oil may be substituted)
125mL milk

*These ingredients can easily be substituted for 350g of Gluten Free Plain Flour (I used P. G. Roberts version, which contains a combination of maize starch, tapioca starch, soy flour and rice flour) and 150g Sorghum Flour (I used Bob's Red Mill version of 'Sweet' white sorghum flour as it is superb for baking).

Preheat your oven to 230 degrees Celsius, then mix all ingredients in a food processor until they are well incorporated, taking care not to over mix.

Now here's the fun part! Choosing whether you want cake or bread...

If you want bread, dump the mixture onto greased paper and roughly divide into two portions, you can then bake each portion in small loaf tins for 25-30 minutes after slashing the tops. Spin the loaf tins around and continue banking for an additional ten minutes as required. The loaves should be cooked if springy when touched in the centre.

If you cannot go past carrot cake, then pour the mixture from your food processor into a bundt cake pan and bake.

Baking times can vary for the cake, I usually bake for 30-35 minutes then turn the cake and bake for an additional 5-10 minutes until a skewer inserted into the centre comes out clean.

Allow your cake to cool in the tin for 10 minutes before turning out onto a wire rack.

Best served on your birthday ha ha ha!


Bella xx

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