So, let me share something tasty and seasonal with you instead.
A little over a year ago, my second ever blogpost was only read by one person I think (and she kinda had to, she's one of my best friends). A mawkish piece of navel gazing that we won't dwell on. But the subject matter, carrot cake, is very important and deserves to be revisited.
Yesterday, The Boss and I pulled up all of our remaining crop of Chantenay carrots, amounting to about 1.5lb. Actually, she pulled them up, and did the comedy falling over backwards thing when they popped out of the soil. That's why I left it to her, it's funnier on a leggy kid than a massively pregnant heifer. She bounces.
And so, here's a revisit of the yummiest carrot cake recipe I know (even better with homegrown carrots rather than jumbo imported Australian ones that we had to use in Singapore). Details follow the photos.
It's so delicious that I actually think icing slightly ruins it. And it's perfect for making with kids because a whisk and spoon suffices: no need for electronic gadgets with scary finger-chopping potential. (Though I do use the grater attachment on the food processor these days, turning the tedious carrot-grating bit into the work of mere moments.)
|with homegrown raspberries - therefore virtually a health food|
6 oz wholemeal flour
3 oz self-raising flour
6 oz muscavado sugar
6 oz soft brown sugar
3 large eggs
6 floz sunflower oil
55ml sour cream
2 tspn vanilla essence
1 tspn grated nutmeg
2 tspn cinnamon
1 tspn bicarbonated soda
½ tspn salt
11 oz grated carrot
3 oz dessicated coconut
Bowl 1: Eggs, oil, vanilla, sour cream. Mix the wet ingredients together (by hand is fine, no need to whip it into a frenzy) and then sieve in sugars.
Bowl 2: Sieve the flours, nutmeg, cinnamon, soda, baking powder and salt together.
Fold the dry mix into the wet mix.
Fold in the carrot and coconut.
Bake in a large tin at 150C for 90-120 minutes. (I find 90 long enough, but test with a skewer.)
These James Grieve apples that are ripening so beautifully had better watch out. I've got treacle-y plans for them next... but in the meantime, I'm off to eat some cake.
|almost impossible to believe these colours are straight out of camera!|
So strangely it seems that today is THE day for blogging about carrot cake. What can I say, great minds thinking alike?! Here's a gluten-free version from the Domestic Sluts, and for something completely different, here's Shu Han's Singaporean carrot cake (warning: this stuff is seriously delicious).