Posted by: NoCtrlZ | 2011/02/07

Carrot Cake

Carrot cake is always a popular classic. This particular carrot cake is lactose free. Generally it would be decorated with Cream Cheese Frosting, but icing can also be used to keep it lactose free (see tip below).

Makes enough for a 20cm/8 inch square tin, or a 22cm/9in round tin.

Ingredients:

  • 170g (5 1/2 oz) Self-Raising Flour
  • 170g (5 1/2 oz) Plain Flour
  • 2 tsp Ground Cinnamon
  • 1 tsp Ground ginger
  • 1/2 tsp Ground nutmeg
  • 1 tsp Bicarbonate of Soda
  • 200ml (6 1/2 fl oz) Vegetable Oil
  • 225g (7oz) Brown Sugar
  • 4 Eggs
  • 125 ml (4 fl oz) Golden Syrup (this is equivalent to about 4 tbsp)
  • 500g (1lb) Grated Carrot
  • 60g (2oz) Chopped pecans or walnuts

Method:

  1. Preheat oven to 170˚C. Grease and line the appropriate sized tin (I used a 20cm/8 inch square tin).
  2. Sift together the flours, spices and bicarbonate of soda into a large bowl, making a well in the centre.
  3. Whisk together the oil, sugar, eggs and golden syrup. Gradually pour this into the well, stirring until combined.
  4. Stir in the carrot and chopped nuts. Then spoon the mixture into the tin, smoothing the surface.
  5. Bake in the oven for around 1 hour and 45 minutes. A skewer inserted into the centre should come out clean.
  6. Leave the cake to cool in the tin for at least 15 minutes before turning out onto a wire wrack to cool completely.

Tip: Instead of the usual cream cheese frosting – to make a completely lactose-free cake, generously drizzle some icing sugar (beaten with 1-2 tbsp orange juice) on top.

Storage: May be kept in an air-tight container for a week, or frozen for 2 months.

The carrot cake may be served with Orange Cream Cheese Frosting, and Candied Carrots.

I must say the feedback for this cake was excellent. Many agreed it was the best Carrot Cake they’d every tried, “by a long way”. I was told it had the perfect balance of all ingredients. Plus it remained moist, wasn’t too heavy or too sweet. I was even asked for the recipe (which is the best compliment you can get)! It’s comments like these that make me want to bake even more!

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