The carrots are ripening fast and furiously in our garden. Beautifully orange and sweet, we have been having them almost every night with our supper . . . steamed, roasted, grated into salads. We'll soon be turning a glorious colour of orange!!
I have never thought frozen carrots taste very good, so we are trying to use up as many of them fresh from the garden as we can . . . plus giving them to friends to enjoy.
When you have had about as many boiled, steamed, roasted and grated carrots as you can stand, that is the time to make a carrot cake . . . or muffins, or bread.
Ahh carrot cake. Todd's favourite. Every moist bite all spicy and sweet. Chock full of raisins and covered with a simple orange drizzle icing.
I sometimes make another version with crushed pineapple and coconut, and it's very, very good and moist . . . but when you are in a hurry and want a simpler dessert or teatime treat, this recipe is the absolute best. There is nothing complicated or unsual about this one. Simple. Tasty. Easy and quick to make. It's a doddle.
Perfect for lunch boxes and picnics, and eating out of hand! You won't want to waste a crumb of this tasty cake.
Please note - This cake also freezes very well without the drizzle as long as you have it very carefully wrapped and stogged into an airtight freezer bag. What a lovely treat to look forward to in the cooler months!
*A Simple Carrot Cake*
Cuts into 15 slices
Deliciously moist, this lovely cake keeps for up to a week and if anything improves with keeping!
6 ounces (1 1/4 cups) light brown muscovado sugar
6 ounces (3/4 cup) sunflower oil
3 large free range eggs, lightly beaten
3 medium carrots, peeled and grated
4 ounces (2/3 cup) of raisins
the finely grated zest of one orange
6 ounces (1 3/4 cup) self raising flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
For the drizzle:
6 ounces (about 3/4 cup) of icing sugar
1 1/2 to 2 TBS fresh orange juice
Prehat the oven to 180*C/350*F/ gas mark 4. Butter well and line the base and sides of an 8 inch square pan with parchment paper. I cut two long strips the width of the pan and put them in criss cross ways, leaving an overhand which makes it easier to lift out.
Measure the sugar into a large mixing bowl Stir in the oil. Beat in the eggs with a wooden spoon until mixed in. Stir in the grated carrot, raisins and orange zest.
Whisk together the flour, soda, cinnamon and nutmeg. Stir this into the wet ingredients, only mixing until all are evenly moistened. The mixture will be soft and runny. Pour into the prepared baking tin.
Bake for 40 to 45 minutes, until the cake feels firm and springs back when lightly touched in the centre. Cool in the tin for 5 minutes then lift out onto a wire rack to finish cooling.
Whisk the drizzle ingredients together until smooth. Using a small spoon drizzle the icing back and forth across the top of the cake, allowing it to drip down the sides. Cut into slices to serve.
Store in an airtight tin, for up to a week.