♬
Listening to:
'Good Girl Gone Bad' By Rihanna
Introducing the carrot cake which I made because Olly Murs told me it was his favourite, and I fancied baking a cake that contains a vegetable!
Put this in the middle of a table and I guarantee you will hear...
'Wow'
'Maaaaaate'
'No way'
'Too much'
'My birthday is not till next year!'
'Who's is that?'
I decided to strip the recipe from the nuts, raisins and orange zest; basically the quirky ingredients some either love or hate. The outcome was incredible! All I wanted to do was eat the cake with my hands because the reaching for the fork would take too long. You will see what I mean once you have tried this recipe, the egg yolks made the cake more tender and moist, instead of the dry texture you can sometimes get from the boxed cakes in the supermarket. They are filled with loads of other preservatives and for me a cake should last about 3 days. Home baked is the best way!
▶ Here is the recipe:
Ingredients:
250g dark brown sugar
200g self raising flour
1 tsp ground cinnamon
200ml sunflower oil
2 eggs
2 egg yolks only
2 large carrots coarsely grated
Filling:
300g Philadelphia cream cheese
200g icing sugar
Method:
: Preheat oven to 180°c, grease a 20cm round tin and line with greaseproof paper.
: Whisk the eggs, sugar and oil until thick and dark brown.
: Keep the egg whites in a separate bowl, I made a quick meringue after.
: Fold in the flour and cinnamon.
: Stir in the grated carrot.
: Pour in the cake tin and spread evenly.
: Bake for 1 hour.
: Keep oven on so you can make the meringue (if you want)
: Let the cake cool completely then cut horizontally.
: Whisk cream cheese and icing sugar.
: Use half of the filling to sandwich cakes and the other half to spread on top.
: Put carrots as decoration so everyone knows what sort of cake it is.
Favourite Song:
ê 'Disturbia' By Rihanna
