I recently asked a fellow blogger to pass on her favorite recipe for carrot cake. When I made this cake, I couldn't help notice how beautiful the raw ingredients looked before I mixed them into batter. I fell in love with the colours. I'm sure you'll agree with me. And if you think how healthy it is - oil instead of margarine or butter, brown instead of white sugar and flour, carrots instead of chocolate - you have actually put a lot of love into it, especially when you make it for people you love very much. So here it is: carrot love cake, by aforkfulofspaghetti.
6 oz carrots
4 oz raw brown sugar
3 fl. oz vegetable oil
4 oz wholemeal flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2 oz dessicated coconut
2 oz raisins (optional; don't include them if you have fussy eaters in your household)
1. Grease and line an 7 inch square cake tin. Heat oven to gas mark 5.
2. Finely grate the carrots.
3. Whisk eggs and sugar in bowl (over a large bowl of hot water) until thick and creamy.
4. Whisk in the oil slowly, and then add the remaining ingredients. Mix to combine evenly.
5. Spoon the mixture into the tin, level the surface, and bake for 20-25 mins.
6. Cool on a wire rack.
This cake is usually iced with cream cheese (and maybe some orange juice and/or zest mixed in). Definitely not a Greek combination, savoury cheese with cake. We just ate it as it was.
©All Rights Reserved/Organically cooked. No part of this blog may be reproduced and/or copied by any means without prior consent from Maria Verivaki.