MIDI-CARROT CAKE FOR SMALL HOUSEHOLDS: no butter, dairy free option, low-sugar, high fibre

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Who doesn't love Carrot Cake?

At last! A midi-carrot cake for 2 or 3, as rich and luxuriant as family sized.

'Texture excellent, moist and slightly crumbly; flavour rich and delicious; cream cheese icing lovely.' 'I love carrot cake; yours was one of the best!'

 

A 'healthy-ish' treat that hasn't lost its wicked appeal, carrot cake is immensely gratifying.  Sweetness comes mainly from health-giving carrots; heart-healthy nuts add crunch; wholemeal flour, gut-friendly fibre.  

The cake is dense and rich but not heavy; gorgeous dairy or plant cream cheese is an elegant topping.   

It'a an all-season treat with a healthier vibe and particularly welcome when life is a little fraught.  So it is no surprise that the biggest craving chez 67goingon50 during Lockdown III is for Carrot Cake. 

Singletons/small households are at a disadvantage when it comes to something like carrot cake.  So it was time to create a small one that captures the sublime texture and flavours of the original.  Far from being a lesser version of the original, the midi-carrot cake was sensational -- so much so, 67 likes it better than bakery carrot cakes, some of which can be very moist.  

67 opted for ginger in syrup as the sweet accent but it is a little extravagant.    Feel free to replace ginger with fresh or tinned pineapple or even raisons.

If there is one complaint about this smaller cake, it is that the amount of batter is slightly larger than 67's usual 6inch/15cm (air fryer) midi-cake pan.  But using the excess for cupcakes/muffins that can be frozen (un-iced), means one might never need to look for a bakery with carrot cake again! 

For singleton or small households, it's now possible to have home-made carrot cake and eat it, deliciously, economically and without waste.

Cost: £2.50'ish (2021)
Serves: one 6in/15cm midi-cake and 3 large cupcakes (cooked in muffin - not cupcake -  tins) OR 6 large cupcakes or 10 generous sized cupcakes  

Ingred: 
  70gm/2.4oz light brown sugar  

  10gm/2 generous tsp dried unsweetened coconut 

   80ml light vegetable oil 

   27 ml buttermilk/OR 75% plant or dairy yoghurt, 25% water OR 27ml plant/dairy milk with 2 tsp lemon juice or vinegar, rested 10 mins
    1 large egg
    

    3/4 tsp vanilla   

   90gm/3.2ozplain white flour. 

    41gm/1.4oz wholemeal flour. 

    3/4 tsp cinnamon.  
    1/3 tsp nutmeg

    1/2 tsp ground ginger (opt)  
    1/2 tsp baking soda  
    1/3 tsp salt.  
   

    170 gm/6oz carrots, coarsely grated  

    2 large globes ginger in syrup finely diced OR 1/3 mug drained fresh or tinned pineapple wedges, shredded

    2 generous tablespoons chopped walnuts

    2 tbsp ginger syrup or pineapple juice for brushing over top of cake/s (opt)

 Lower fat & sugar Cream Cheese Icing: (Plant or dairy)
    57gm/2oz room-temperature reduced-fat cream cheese  
    20gm/ 3/4 oz thick plain yoghurt

    20gm/ 3/4 oz icing sugar

    few drops vanilla essence 

OR

Dairy-free 'buttercream'

    Garnish: 1 ball ginger in syrup, finely diced OR couple of generous tablespoons shredded pineapple

Method:Preheat oven to 180c/160 fan/350f/gas 5

1. Prepare pans as appropriate: line base of 6inch/15cm pan with greaseproof paper & muffin/cupcake tins with paper liners
2. Using electric beaters, whisk oil, buttermilk, eggs, vanilla, sugar and coconut until light yellow and thoroughly blended; don't stint on this step; it takes a few minutes but produces a fabulous crumb
3. Add vanilla; mix
4. Mix flours and spices in a bowl; on low speed, mix the dry ingredients into the wet, stopping to scrape at bottom and sides to ensure all is blended 
5. Add carrots on low speed; stop as soon as they are incorporated
6. Mix in nuts & ginger/pineapple; give it a brief whizz on high 
7. Pour the thick mix into pan/s; use a spatula to spread it to the sides; level it out 
8. Bake in the centre of the oven 25 mins or until a toothpick inserted in the middle comes out clean (muffin tins also take 25 mins but cupcakes will probably be ready in 18-20 mins)
9. Cool in tin on cooling rack 30 mins; brush top with ginger syrup or pineapple juice
10. Icing:  whip cream cheese and yoghurt until well blended; add sifted icing sugar and stir; the mix should be thick, a little sloppy, and easily spread   OR Dairy-free 'buttercream' icing: replace butter with vegan margarine, replace milk with water or lemon juice
11. When cake is completely cool, remove from tin, peel off greaseproof paper and spread on icing
12. Scatter with diced sweet ginger

Comments: 

'The luscious carrot cake came in a double muffin size - which was no problem at all.  The texture was excellent, moist and very slightly crumbly, and the flavour was rich and delicious.  The cream cheese icing was lovely too.' Semi-retired senior administrator

'I like carrot cakes. Your cup-cake is one of the best ones!' Recovering Covid patient 

Tip:

The 67 air fryer is broken but this recipe can be cooked in an air fryer at 165c/330F for 20-25 mins, although it will take two goes if your air fryer isn't big enough

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.