Carrot Cakes – a recipe {guest post}

carrot cakes
Today’s guest post is from Jennifer from amh worth and she shares a yummy carrot cake recipe!

I always buy way too many carrots for what I need, they languish at the bottom of my vegetable draw looking a bit sad. So before they walk out of their own accord we get making these.

Just so you know I did sort of rip this recipe from Annabel Karmel, so if you happen to bump in to her – don’t mention it.

So here goes…  the recipe makes 15-18:

170g of self-raising flour
1/2 tsp of bicarbonate of soda
1 tsp mixed spice
Pinch of Salt
170g butter (room temperature)
170g soft light brown sugar
3 eggs
1/2 tsp of vanilla extract
2 tbsp Greek Yoghurt
2 large grated carrots
110g of raisins

Sift together the flour, bicarbonate of soda (I sometimes forget the bicarbonate of soda and the end results are just as tasty), mixed spice and salt. In a separate bowl beat together (or get the kids to use their hands) the butter and sugar (remember it’s light brown sugar don’t pick up the dark brown by mistake in a supermarket dash!).

Add in the eggs (remember three, it’s a lot but it makes it), vanilla extract, greek yoghurt (buy the little 150ml pots – no one needs a 500ml tub of greek yoghurt), and sifted dry ingredients. Stir them all together and fold in the carrots and raisins.

It’s looking runny I know but it works and it tastes Amazing!

Spoon them in to paper cases (you can make a big cake but they take such a long time to cook right through) and put them in the oven on 170c for 18-22 minutes. Make sure they’re cooked all the way through and allow to cool.

You could do a carrot cake topping like in the photo but I never do, mainly because I always forget to buy the cream cheese but I am also completely useless at making it. I am sure you’re better at that.

Now eat them happy in the knowledge with all the carrots they are one of your five a day, and if you get a bit of egg shell in yours that’s just a bonus.

{Thank you Jennifer, will try it once we are back home.}

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