Tag: carrots

Child improved Carrot Cake…
Stylemesisteradmin
November 16, 2018

Carrot Cake

I have a soft spot for delectable carrot cake. When I was younger I used to heave at the idea of a vegetable in a cake. Actually I just disliked all vegetables as my parents lacked the kitchen skills of cooking vegetables without blitzing them into a ghastly grey mush.

So when I was older I discovered my love of cinnamon, orange and carrots combined in a carrot cake. The sweet yet spiciness from the cinnamon and the slight zesty taste from the orange married to carrots in a sponge had be at hello.

Over the years I’ve tried various recipes and I have to admit the best one I have found it the one I have below. I actually make the cake without raisins or nuts as my youngest loves carrot cake (she loves cinnamon) but cannot stand nuts or raisins. So rest assured that if you need to omit these ingredients this cake still tastes bloody awesome!

This cake also freezes well so I cut it into slices, wrap it into greaseproof paper and freeze it with the intention of using it up within 3 months. Don’t forget that leftover cake can also be used as a trifle base. So really there’s no reason for wastage here.

This cake is pretty easy to put together however I’ll warn you now; peeling and grating took me about 20 minutes. So if you have children who like carrot cake encourage them to help.

Ingredients:

Dry ingredients:
260 grams plain flour
2 tsp baking powder
1 tbsp ground cinnamon (less if you are not a friend of cinnamon)
1 tsp salt

Wet ingredients:
300 grams castor sugar
300 ml vegetable oil
4 medium eggs
Juice of one orange (& fine zest if you like citrus)

Fruit, nuts & Vegetables:
4 large carrots peeled and grated (or 6 medium carrots)
60 grams chopped up walnuts & a few ‘whole’ pieces to decorate the cake
60 grams raisins

Icing:
100 grams cream cheese
250 grams icing sugar
100 ml double cream
1 TBSP orange juice

1) Heat your oven to 170 c. Grease a 20 CM (8 inch) size round cake tin. I usually use Wiltons cake release as it it’s basically like greasing and flouring all in one but with no mess. You squirt a bit on the pan and brush it around. That’s optional; you can also use greaseproof paper to line your tin.

Note: you can use this recipe to make cupcakes. Fill large muffin tins up to 2/3 and bake for 20/25 minutes.

2) In a large bowl mix together the dry ingredients. Set to one side.

3) In another large bowl (the bigger the better trust me on this!) mix together the oil and sugar. Add the eggs, a bit at a time (you can add one at a time to make it easier for you). Beat together. You’ll notice the mixture is becoming like a thick paste. Don’t worry; that’s science. Once you’ve added all the eggs stir in the orange juice and zest (if using).

4) Now carefully add the dry mixture to the wet mixture folding in to ensure the ingredients mix well to create a batter. This may have a little while but don’t panic.

5) Now you need to add in the fruit, nuts and carrots bit my bit. Fold in.
Note: please don’t reduce the amount of carrots thinking you don’t need that many. What’s a carrot cake without carrots?!

6) Now that you’ve managed to make the cake batter (well done you…you domesticated force of baking power). Pour the mixture into the prepared cake pan. Bake in the oven for 40/45 minutes until golden brown and a skewer comes out clean.

7) Allow the cake to cool and then remove from the tin.

8) to make the icing: whip the double cream until stiff. In a separate bowl whip together the cream cheese and icing sugar. Add the orange juice. Stir in. Fold in the double cream. Refrigerate until you ice the cake.

9) Ice the cake. I just added a layer all over and used cake decorations to add a bit of jazz.

10) Serve with a cuppa.

Meatfree Monday…Carrot Burgers
Alliyah Dawud
October 23, 2017

Carrot Burgers (Meat free Mondays)

The humble carrot. Apart from being a key player in Carrot cake (and being served in sticks with hummous) does it really get the press it deserves?

So here I present to you….Carrot Burgers. A great vegetarian alternative to the soya mince burgers. You could make a batch and freeze them (post frying) for a quick midweek meal option.

Ingredients:
4 medium carrots peeled & coursely grated
1 egg (whisked)
1 heaped tablespoon chickpea flour
1 TSP ground coriander seeds
1 TSP ground cumin seeds
1 small onion (I used red) diced
1 TBSP yogurt
1 TSP garlic salt (or plain salt if you don’t have it to hand)

Oil-for shallow frying .

1) Place the carrots in a large bowl. Add the onion and stir through.
2) add the salt, coriander seeds, cumin seeds and stir to distribute through the carrots.
3) Add the egg and yogurt and stir to blend all the ingredients together.
4) Add the chickpea flour. Stir it in. You should now have a gooey mixture.
5) Heat the oil in a pan.
6) With wet hands divide the mixture into 4 and create burger patties.
7) Shallow fry for 3/4 minutes on each side.
8) Drain on kitchen paper.

Note: I’ve had no problems with the formation of these burgers. Some may prefer to form these burgers and then place them in the fridge for an hour before frying. However the egg and chickpea flour are very bindings.

To serve:

Burger buns
Lettuce
Sliced Cheese
Fried mushroom slices (optional)
Sweet potato fried (optional)
Fries (optional)
Relish or Ketchup
Fried Egg (optional)

To assemble the burger:

Warm up the burger buns. Add some ketchup or relish to the burger buns. Add the burger fillet and the slice of cheese. If you like your cheese melted you can zap the burger in the microwave for 20 seconds. Add the sliced mushrooms (if using) and the lettuce. Place the burger bun top on top and serve with fries (or a side of your choosing).