Carrot Cake with Sultanas

Thursday 2nd August 2018

Carrot Cake with Sultanas

Serves 8-10

This rich moist cake is really easy to make.  Once cold, store in the fridge for up to 3 days in an air tight container.

Plenty of energy giving carbs and some fat in this tea time treat, which doubles as a dessert. The carrots and nuts add fibre, vitamin A, and also help to keep the cake moist.

You can make 12 muffin size cupcakes from the same recipe.  Simply stand 12 muffin paper cake cases in fairy cake tins and divide the mixture evenly between them, using a dessert spoon and teaspoon, and filling each paper case about ¾ full.  Top cakes evenly with the almonds. Bake for 20-22 mins, until well risen and firm to the touch.  Cool on cooling rack.

 

To Serve: Once cool, sprinkle top of the cake with a little sifted icing sugar.  Serve the cake in thin slices, with crème fraiche and maybe some slices of fresh orange for added fibre and vitamin C.

 

Equipment Needed

Large mixing bowl, large sieve, baking parchment, grater, sieve, measuring jug, spatula, tea spoons, small whisk or fork,  dessert spoon, wooden spoon, measuring spoons, 1x 20cm loose bottomed non-stick, fairly shallow cake tin, baking sheet, baking parchment, metal skewer cooling rack, clean tea towel, oven gloves, dinner plate, tea strainer or small sieve.

 

For the Cake or Cakes

175ml Sunflower or vegetable oil

3 large eggs

150g light soft brown sugar

200g or about 2 large carrots, scrubbed clean and coarsely grated

175g SR flour

2 Tbsp. ground almonds, optional but nice

1/2 Tsp. baking powder

1/2 Tsp. cinnamon

1 level Tsp. mixed spice

60g sultanas or chopped dried apricots

25g flaked almonds

To Serve: Crème fraiche or vanilla ice cream, 2 oranges, peeled and sliced

  • Pre-heat the oven to 200C, 180C Fan, Gas 6.  Grease the cake tin and base line with baking parchment.  Lightly grease the baking parchment.
  • Sieve flour, baking powder, cinnamon and mixed spice into a large mixing bowl.  Add ground almonds, if using, sugar and carrots. Mix lightly together using a metal spoon.
  • Measure the oil into a measuring jug.  Add the eggs and carefully beat together, using a small whisk or fork, to mix well. Pour the oil mixture into the flour.
  • Using a wooden or plastic spoon, stir everything together until well combined. Using the same spoon, beat for 30 secs. until a smooth batter forms.  Stir in sultanas, or apricots.  The cake batter will be fairly runny.
  • Pour batter into cake tin.  It should level out quite quickly, or spread with a knife.
  • Sprinkle over the flaked almonds, as evenly as possible.  Stand cake on a baking sheet.
  • Bake in the oven for approximately 35-40 minutes, until well risen and springy, when pressed in the middle, with your finger.  A skewer inserted into centre should come out clean.
  • Remove from oven and leave to stand for 10 minutes. Carefully, run a table knife round edge of cake.
  • Turn the cake out on to a wire cooling rack, covered with a clean tea towel. Allow to cool.
  • When cold, transfer to large dinner plate and sprinkle with about 1 teaspoon of icing sugar.  Hold a clean, dry tea strainer or small sieve, above the cake and, using a teaspoon, sieve about 1 teaspoon of icing sugar through, evenly over top of the cake.
  • Serve with crème fraiche, or vanilla ice cream and some sliced oranges.