Options
Carrot cake
MancMan
Posts: 200
Forum Member
✭
Anyone on here had any success making carrot cake? In a nutshell, I want to make one that is like that you get from those coffee shops that are usually part of a bookshop.
I've tried a few recipes but tend to get something that tastes ok but is too crumbly. Modifying the recipes (eg more egg, less flour, less baking powder) doesn't seem to work. So where am I going wrong, or does anyone have a good recipe?
I've tried a few recipes but tend to get something that tastes ok but is too crumbly. Modifying the recipes (eg more egg, less flour, less baking powder) doesn't seem to work. So where am I going wrong, or does anyone have a good recipe?
0
Comments
i have tried a few times but had no success so i hope someone does post a recipe that works:o
here is the recipe:
http://www.deliaonline.com/recipes/low-fat-moist-carrot-cake,1130,RC.html
I've been searching for the perfect carrot cake recipe for years and this is my favourite one yet
I've got that recipe, its very good and I've tried a few. Have the Good Food magazine every month.
I subscribe to Good Food. Can't wait for it to drop on the doormat every month!
Sad old git that I am!:D
I might give that a go - I don't like dried fruit so I'll put the chopped walnuts in instead .
http://www.bbc.co.uk/food/recipes/database/carrotcake_7464.shtml
Here you go :
New Zealand Moist Carrot Cake
9 oz (250g) wholemeal flour
6 oz (175g) raw sugar (Muscovado or Barbados)
6 oz (175g) soft brown sugar
3 x size three eggs
6 fl oz (175ml) sunflower oil
2 fl oz (55ml) soured cream
2 teaspoons pure vanilla essence
Approx. 1 teaspoon freshly-grated nutmeg
2 level teaspoons cinnamon
1 teaspoon bicarbonate of soda
½ teaspoon salt
11 oz (300g) grated carrots
3 oz (75g) desiccated coconut
For the topping
4 oz (110g) full fat soft cream cheese
2 oz (50g) unsalted butter
2 oz (50g) sifted icing sugar
Juice of ½ lemon
Pre-heat over to gas mark 2, 300 ºF (150ºC).
You will need one 8 inch (20cm) round cake tin (lined with greaseproof paper) and two mixing bowls.
In the first mixing bowl you place :
eggs
oil,
vanilla essence
soured cream
then sieve the sugars into it as well (to avoid lumps).
Into the other bowl you sift the :
flour
nutmeg
cinnamon
soda
salt.
Now beat the wet ingredients and the sugars together, then fold in the dry ingredients, followed by the carrots and coconut. Mix well to distribute everything evenly, then spoon into the cake tin and bake on the centre shelf for 1½ to 2 hours.
When the cake is cool mix the topping ingredients together and spread thickly all over the top.
Although, there are quite a few ingredients, it is quite easy to make.
Enjoy!
http://www.be-ro.co.uk/f_insp.htm
Thanks everyone for the suggestions. I tried Delia's but I found it a bit too greasy (I'm not a fan of hers).
Anyway, I came across an excellent recipe in a diabetes book of all places:
Beat together 125g medium fat soft cheese, 50g light brown sugar, 2 beaten eggs. Then stir in 125g grated carrot, 125g self-raising flour, 50ml sunflower oil, 50g chopped dried apricots, 30g chopped walnuts, 3g baking powder and 3g mixed spice. Cook at 180 degrees for 1 hour.
A dry-but-moist cake that doesn't fall to pieces on me! Haven't tried doing the topping yet.