I love carrot cake. Well, to be completely honest, I love cake… full stop; but carrot cake has a special place in my heart as it makes me feel virtuous. I mean, it has carrots in it, right? That’s a vegetable, right? Therefore it’s a cake that’s good for you, it’s part of your 5-a-day.
I’m not completely sure of the validity of my argument but that’s my story and I’ll stick to it.
The other day I was chatting with my students and I mentioned carrot cake. They had never heard of it and, when I explained what it was, they were quite shocked at the idea of putting a vegetable in a cake.
So this morning, as they are really sweet boys (and I want them to be healthy), I decided to bake one for them.
I was up bright and early as Squatter Cat tried to get breakfast at 4.30am. I had a stern word with her and she agreed to let me sleep until…. 6.30am. As I was up anyway, after a couple – ok… a few – cups of coffee, I though I might as well get on with it.
- 9 oz self raising flour
- 1½ tsp baking powder
- 6 oz white sugar
- 6 oz soft brown sugar
- ¾ cup oil
- 3 eggs
- grated peel of 1 orange
- 11 oz grated carrots
- 5 oz salted butter at room temperature
- 10 oz icing sugar
- Juice of ½ the orange
- Pre-heat the oven to 150C / 300F / Gas Mark 2
- Line a tin (8 inch square or loaf tin) with biking parchment
- Beat sugar, oil, eggs and grated orange peel
- Sieve dry ingredients (flour & baking powder) and mix
- Mix in grated carrots last
- Cook for 1½ hour
- Let it cool on a cooling rack before icing
- Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.
- Add the remaining icing sugar and and the orange juice and beat the mixture until creamy and smooth.