Tuesday, 10 June 2014

'Carrots n Cream'

Cake Cake Cake...
The only way to feel better about stuffing your face with cake is to make sure it’s a vegetable cake; I mean, that is what a carrot cake is? What sounds better than having a large, sweet slice of your daily serving of vegetable? What makes this even better is the lack of cream cheese icing, instead is a light refreshing dollop of whipped cream, rendering this cake totally guilt free.

Its not until I baked it did it sink in, how truly popular carrot cake really is. Think about every restaurant you have ever been to. Think about your local bakery and grocery store, never out of stock of carrot cake. Its good to know its as easy to make as it is common. The most time consuming as usual is the peeling and shredding of the carrots.

Flavor wise there is a fine line between a carrot cake and a pumpkin cake.  This cake is moist and sweet, it taste like a pumpkin cake with bits of carrots in it. It was a nice change to make a carrot cake; in our family it is often overlooked. We make everything else but carrot cake even though carrots are a staple ingredient in our refrigerator.  This recipe is a good way to use carrots you have in excess and the whip cream topping is perfection  on top.

Ingredients (printable recipe)

1 cup brown sugar
¾ cup oil
2 eggs
1 tsp vanilla
3 cups shredded carrots
½ cup sour cream
1 ½ cup flour
1 ½ teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
½ teaspoon mixed spice
1 teaspoon salt

Candied carrot topping
¼ cup carrot shredded
2 table spoon brown sugar

Whipped cream topping optional


  • Preheat the oven to 350
  • Shred the carrots
  • Blend together in a mixer oil and sugar
  • After about 3 minutes add the eggs and vanilla to the oil and sugar
  • Mix all the dry ingredients in another bowl; Flour, baking soda, cinnamon, nutmeg, mixed spice
  • Add the shredded carrots to the egg oil sugar mixture reserving ¼ cup for the topping
  • Once the carrots are mixed in add the flour mixture, stir until incorporated
  • Lastly fold in the sour cream
  • Pour the batter into a prepared baking pan
  • Combine the brown sugar and carrots and sprinkle on the top of the cake batter before placing in the oven.
  • Bake for 40 minutes or until a tester comes out clean

Greedy tips
  • The candied carrot topping is optional, however It gives the cake a crispy sweet exterior

Xoxo Greedygirl

No comments:

Post a Comment