|Tell me that is not one BRIGHT cake!|
Sunday, 14 February 2016
The Splendid Carrot/Beetroot Cake
Carrot cake is beloved the world over, with icing, with frosting or simply on its own we consume vast quantities of it. This marvelously humble cake is so easy to make, and can have so many variations to it. I add raisins as do many, but due to my loathing of orange and lemon peel I do not put any in, and yet many often do. One other gorgeously sumptions variation of the carrot cake is beetroot.
Beetroot!? In a cake?! You must be mad?! No, not mad at all, just madly delicious. the beetroot just like the carrot gives the cake a sweet moisture, but also adds extra depth with its slight earthiness.
I do not remember where I got the recipe I use from, I have been making this for a good 10 years and it has not failed me once. It turns out perfect moist cake after perfect moist cake. It is a favourite amongst my friends and colleagues and the cream cheese icing is luxurious and decadent.
300gm plain flour
2 tsp cinnamon
1tsp baking powder
½ tsp bicarbonate of soda
200g soft brown sugar
200gm grated carrots or beatroot
the peel of 1 grated orange or lemon - optional
For the Icing
150gm icing sugar
175ml double cream
300gm cream cheese
Preheat the oven to 150C’ - grease either a 10 inch round tin or a loaf tin depending on the shape you want. I prefer to make mine in the loaf tin only because I find it easier to take out.
Beat the 4 eggs with the sugar, add the oil. Combine all the dry ingredients, make sure you sift the baking powder and the soda to avoid lumps. Add the dry mix into the egg oil and sugar mix, add the grated carrots/beetroot and raisins and mix in well. The beetroot turns the mix a most splendid shade of fuchsia!
Bake for an hour and twenty minutes. Leave to cool completely before you put any icing on top.
For the icing, put all the ingredients in a bowl and mix until you have a nice thick icing. Be warned it is excruciatingly yummy and you may want to make extra, it never seems to be enough.