Don't forget to have a look at Welcome to the Blog,
with advice, info & photos, on the Nav Bar above.
 |
| At last! A midi-carrot cake for 2 or 3, as rich and luxuriant as family sized. |
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.
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
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
1 large egg
3/4 tsp vanilla
90gm/3.2ozplain white flour.
90gm/3.2ozplain white flour.
41gm/1.4oz wholemeal flour.
3/4 tsp cinnamon.
1/3 tsp nutmeg
1/3 tsp nutmeg
1/2 tsp ground ginger (opt)
1/2 tsp baking soda
1/3 tsp salt.
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
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
Garnish: 1 ball ginger in syrup, finely diced OR couple of generous tablespoons shredded pineapple
Method:
Method:
