Left-over carrots? Why not use them to make a carrot cake.
What you need
- ca 300g carrots
- 200g sugar or brown sugar
- 180g plain flour
- 2 large or 3 medium eggs
- 140ml vegetable oil
- 2 tablespoons of baking powder
- pinch of salt
- ground cinnamon
- freshly grated nutmeg
- cardamon powder
- vanilla extract
For the icing I simply use
- lemon juice
- icing sugar
Equipment
- mixer/blender
- kitchen bowl and mixer
- baking form
- grater
- baking/grease-proof paper
How you do it
- pre-heat the oven to ca 150C
- grease the baking form with butter or oil. Insert the grease-proof/baking foil. It should stick against the form
- peel and grate the carrots, put aside
- put the eggs and sugar in the bowl. If you have a mixer, use a whisker and whip up the eggs/sugar until it gets to a creamy consistency
- add all the other ingredients and continue mixing. The dough may well be a bit liquid, but that's ok.
- pour the content into the baking form. Et voilà put it into the oven.
- Bake for 1h15min (75min)
- take the form out of the oven. you should be able to lift the cake out of the form by lifting the baking paper. transfer the cake to a plate
- in a bowl, sift in the icing sugar. Add the lemon juice. And then whisk it (with an electric/handheld device) to make sure that no lumps are left. You might need to add icing sugar to ensure a thick consistency.
- pour the icing slowly over the cake. You may have to do this in stages, otherwise the whole icing runs off.