Two things puzzle me about carrot cake, why is it that despite the fact I created this recipe for carrot cake 15 or more years ago, it's only now I am getting around to publishing it. The other thing is why despite being totally adorable, is Miranda Hart so down on carrot cake. . . . . even this one!
One slice may provide one of your 5 a day vegetables, sadly 5 slices don't provide 5 of your 5 a day!
|Ralph finds Carrot cake can add unwanted inches to his thighs so he only ever eats one slice at a time.|
There are of course many versions of this classic cake out there, the main difference between mine and all the others is mine contains chocolate, not much but just enough to add a depth of flavour. Use only the very best dark 70% minimum cocoa solids chocolate you can find, I use Indonesian Black - 100%. If you prefer pecan nuts to walnuts, simply substitute one for the other.
For this recipe you will need;
275g of finely grated carrot
300g of Self Raising flour
400g of caster sugar
200g of chopped walnuts
250ml of vegetable oil
40g of grated dark chocolate
4 large eggs
2 teaspoons of ground cinnamon
1/4 teaspoon of salt
Begin by lining two 20cm sandwich cake tins with baking parchment and turning the oven on to 180C.
Put all the ingredients in a food mixer and mix for a minute or until all ingredients are thoroughly combined. Divide between the two cake tins and bake in the centre of the oven for 35 minutes.
When the cakes are completely cooled, sandwich together with a cream cheese frosting. I make mine from;
300g of icing sugar
100g of cream cheese
50g of unsalted butter
|Chocolate cosmos from the garden with Lady Emma Hamilton.|
Never use reduced fat cream cheese, it makes the frosting far too wet because of the added water. As a rule I think reduced fat products are to be avoided, if I want to reduce the amount of fat I eat I reduce the amount of fat rather than buy adjusted products. Occasionally however I find you can reduce the amount of fat in a recipe without too much of a compromise.