I’m not one to turn down a bargain, so when I saw a kilogram bag of carrots for less than a pound at the local greengrocers, I shoved them into my basket without thinking anything other than ‘oooh it’ll be a good excuse to make carrot cake if we don’t get round to eating them all before they start to go off!’ We had a good go at them: roasted carrots one evening and grated carrot in a pasta dish another. But a combination of going away for the weekend and getting through the big bargain cauliflower I also bought meant that carrot cake was definitely on the cards this weekend.
In the end I made some carrot muffins on Thursday evening, brought forward by the fact that we were going to a La Leche League breastfeeding support group meeting this morning and I wanted to take some snacks to share. Plus I’d been meaning to have a go at the recipe I’d found in Cook with Kids by Rob Kirby (a book previously mentioned on this blog). As these kind of cakes freeze well, I thought I’d double up his recipe and use a whole pound of carrots! This amount made 24 muffins, so there were plenty to take to LLL this morning and have some for the freezer at home.
Here come the inevitable adaptations… The original recipe had nuts in (chopped walnuts and ground almonds), but I simply left these out, adding in some more sultanas for the walnuts, for two reasons: choking hazard for Andrew and his breastfeeding buddies, and ladies with nut allergies at LLL. I halved the amount of sugar in the cake, and they still taste lovely and sweet; I also made half the amount of icing, with the intention of doing half the muffins plain (more toddler-friendly) and half iced (more adult-friendly), but (as usual with icing recipes I find) there was enough to ice nearly two thirds. They went down well with the toddlers and mums who made it through the snow this morning.
- 4 eggs
- 200g brown sugar
- 100ml olive oil
- 220ml natural yoghurt
- 8 drops vanilla extract
- 4 tbsp orange juice
- 520g self-raising flour
- 4 tsp ground cinnamon
- 500g carrots, grated
- 200g sultanas
- 50g unsalted butter
- 300g icing sugar
- 125g cream cheese
- Preheat the oven to 170°C. Whisk the eggs, sugar and oil together in a large bowl. Then add in the yoghurt, vanilla extract and orange juice and combine the ingredients thoroughly.
- Put the flour and cinnamon into another bowl, then add and fold in the egg mixture until everything is thoroughly mixed together. Finally, add the carrots and sultanas.
- Fill two muffin trays (x12) with mixture, then cook in the oven for about 20-25 minutes. You can tell they’re done by poking a skewer into the centre of one and it will come out clean if they are done.
- Remove the muffins from the oven and cool them on a wire rack while you make the icing. Do this by creaming the butter, sugar and cream cheese together in a bowl.
- When the muffins have cooled, spread some icing over the top of each one.
I love carrot cake, and so does Andrew it seems, but Tom is not so keen. I can see why it might not be everyone’s cup of tea (or slice of cake), because we usually think of carrots as savoury, even though they’re actually quite sweet. Do you like carrot cake? Have you tried any other kind of vegetables in a cake? I once tried courgette cake, which was nice – didn’t taste anything like courgette though!
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