Cooking with Abel & Cole: Carrots

15 July 2014

Tissues at the ready. This is my final post in my Abel & Cole series.

In my salad box, there was a bunch of carrots. Now, all my friends and family know I love a good cake. So, instead of creating something savoury, I decided to make a delicious carrot cake. 

You will need
175g light muscovado sugar
175ml sunflower oil
3 large eggs, lightly beaten
140g grated carrots (about 3 medium)
grated zest of 1 large orange
175g self-raising flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
Carrot Cake by What Laura did Next
Preheat the oven to 180C/Gas 4/fan 160C. Oil and line the bases of two round cake tins with baking parchment. 

Grate your carrots. This is the most annoying part of the recipe so, if there's some spare hands in the house, get them involved as well.
Carrot Cake by What Laura did Next
Carrot Cake by What Laura did Next
Tip the sugar into a large mixing bowl, pour in the oil and add the eggs. Lightly mix with a wooden spoon. Stir in the grated carrots and orange rind.

Mix the flour, bicarbonate of soda and spices, then sift into the bowl. Lightly mix all the ingredients - when everything is mixed in, stop! The mixture will be fairly soft and almost runny.
Carrot Cake by What Laura did Next
Carrot Cake by What Laura did Next
Mix in the grated carrot.

Pour the mixture into the prepared tins and bake for 40- 45 minutes, until it feels firm and springy.
Cool in the tin for 5 minutes, then tip them out, peel off the paper and cool on a wire rack.

Now, this is where I do a bit of 'cheating' although, I don't really like calling it that. To be honest, Mrs Crocker is always going to be the winner when it comes to frosting.
Carrot Cake by What Laura did Next
Spread a thin layer of the frosting on each cake and, sandwich together. Then frost the top. 
Carrot Cake by What Laura did Next
Goes very well with a nice hot cuppa.

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