Are you like me? Do you try to delude yourself into the idea that there are some cakes out there which are healthy for you because they are vegetable or fruit based?
This carrot cake from Curtis Stone is one of those recipes. It has 300g of carrot it in so it must be healthy right? Actually, I suspect that the cake itself isn’t too bad. It is the cream cheese icing that is the real problem here…
Regardless of whether or not it is healthy, I think this is going to become one of my go-to recipes as it is easy to make and, as Mae would say, yummy. The only let down for me (and this is due to the fact I never leave enough time for anything) is that it takes quite a while to cook.
Also – make sure you make it when others will be around or you will have a hard time stopping yourself from munching through the whole cake!
What you need…
- 300 g carrots, peeled and grated
- 250 g walnuts, roughly chopped
- 2 eggs
- 1 cup raw sugar
- 3/4 cup oil (canola or vegetable)
- 1 tsp vanilla essence
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup plain flour
- 1 tsp baking powder
For the icing
- 1 cup icing sugar
- 100 g cream cheese, softened
- 45 g unsalted butter, softened
- 1 tsp lemon juice
- Finely grated zest of 1 lemon
The how to…
- Preheat your oven to 180 degrees and grease a loaf tin.
- Whisk together the eggs, sugar, oil and vanilla until well combined.
- Mix the dry ingredients together and then add to the egg mixture. Stir until well combined.
- Add the carrot and the walnuts and mix gently until just combined.
- Pour into the loaf tin and bake for 85 minutes or until a skewer comes out of the cake clean. Leave to cool completely. (Yes beer is required here… 85 mins is a long time to wait!)
- Add all the icing ingredients to a medium sized bowl and then beat with electric beaters until smooth and creamy. Ice your cake and try to avoid licking the utensils clean (or is that just me ?! ).