Simple Carrot Cake ….adulterated from Stephanie Alexander’s The Cook’s Companion
I had some carrots. So I made a healthy cake to munch with a cup of tea on cold winter’s day while it poured with rain. The best part? The creamy icing.
You need to feed 3 fashionistas, 20 models or one hungry bloke .
125 g self-raising flour
3/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
2/3 cup olive oil
2 eggs, lightly beaten
2 cups finely grated carrot
60 g roughly chopped walnuts
- Preheat oven to 180.
- Slip into black Louis Vuitton fleece jumpsuit.
- Climb into Prada Ugg boots.
- Moisterise a cake tin (a small 18cm one this cake is not a big cake).
- Roughly chop the walnuts.
- Grate the carrots in a whizzer or if you have to do it by hand delegate that to George Clooney. It’s too boring and too bad on the nails for you to even attempt it.
- Now find a bowl.
- Toss in the flour, sugar and the spices.
- Throw in the oil and the eggs and then beat them up with an electric mixer for about 1 minute.
- Now stir in carrot and walnuts.
- Pour into a the cake tin.
- Bake for about 1 hour.
- Let it cool in the cake tin before turning it out in a plate.
- Now while the cake cools down you can make the icing.
- Mix about 200g of Philadelphia cream cheese, with 2 tsp melted butter and 200g icing sugar.
- Spread over the cake and watch the drizzle over the side.
- Healthy and delicious.
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simple and delicious! I made this one sunday afternoon with my daughter (who devoured it - only way she’dd eat carrots!). next time I’d use a milder oil, as the olive oil flavour came through a little strong x
Thanks for the feedback ! It’s delicious and it’s true about the olive oil so you could always use butter ! outrageous I know.