I didn't eat the entire slice myself, but believe you me - I could have !We had great fun at the Garden Centre today, despite the weather being a little overcast and drizzly. We had lunch at the restaurant there - I had a Spinach & Feta Quiche with a Greek Salad, followed by Carrot Cake … quite decadent of me as I honestly didn’t need it after the quiche, but I did share it so I don’t feel quite so guilty !
Carrot cake is one of my all time favourite “bakes” and I do make it from time to time at home, but usually only when we have guests as my husband doesn’t eat it and I can’t trust myself with a whole carrot cake begging to be eaten, and no takers except for me !
Here’s a slightly healthier version of the standard carrot cake recipe for you to try, the topping is also not too sweet -:
Carrot Cake
125 gm Margarine (use a “Light” version)
125 gm Brown Sugar
90 ml Clear Honey
175 gm Carrots, grated
125 gm Raisins, seedless
50 gm Dates, stoned & chopped
½ tsp Ground Mixed Spices
150 ml Water
1 Egg, beaten
125 gm Cake Flour
125 gm Wholemeal Flour
2 tsp Baking Powder
Topping
200 gm Low Fat Cottage Cheese (Cream Cheese)
10 ml Clear Honey
5 ml Lemon Juice
15 ml Walnuts, chopped
Mix the margarine, sugar, honey, carrots, raisins, dates, mixed spice and water in a saucepan. Bring to the boil & simmer gently for 5 minutes. Turn out into a mixing bowl & leave until cold, then add the beaten egg. Mix the flours & baking powder together, & fold in to the fruit mixture until well combined. Pour in to a 23 cm greased cake tin & bake at 180’C/350’F/Gas Mark 4 for approximately 1 hour (or until firm to the touch).
Blend all the topping ingredients together (except for the walnuts). Spread the topping over the cake once cooled, and scatter the chopped walnuts over the top.
Enjoy a slice with a nice cuppa tea !
Carrot cake is one of my all time favourite “bakes” and I do make it from time to time at home, but usually only when we have guests as my husband doesn’t eat it and I can’t trust myself with a whole carrot cake begging to be eaten, and no takers except for me !
Here’s a slightly healthier version of the standard carrot cake recipe for you to try, the topping is also not too sweet -:
Carrot Cake
125 gm Margarine (use a “Light” version)
125 gm Brown Sugar
90 ml Clear Honey
175 gm Carrots, grated
125 gm Raisins, seedless
50 gm Dates, stoned & chopped
½ tsp Ground Mixed Spices
150 ml Water
1 Egg, beaten
125 gm Cake Flour
125 gm Wholemeal Flour
2 tsp Baking Powder
Topping
200 gm Low Fat Cottage Cheese (Cream Cheese)
10 ml Clear Honey
5 ml Lemon Juice
15 ml Walnuts, chopped
Mix the margarine, sugar, honey, carrots, raisins, dates, mixed spice and water in a saucepan. Bring to the boil & simmer gently for 5 minutes. Turn out into a mixing bowl & leave until cold, then add the beaten egg. Mix the flours & baking powder together, & fold in to the fruit mixture until well combined. Pour in to a 23 cm greased cake tin & bake at 180’C/350’F/Gas Mark 4 for approximately 1 hour (or until firm to the touch).
Blend all the topping ingredients together (except for the walnuts). Spread the topping over the cake once cooled, and scatter the chopped walnuts over the top.
Enjoy a slice with a nice cuppa tea !
