December has seen the return of an old favourite of mine and a recipe held for years (Back from the Crewe hall days)
The Humble carrot cake has long held a home in my heart since i fell in love with it later in life than expected! As a kid i couldnt stand the thought of eating carrots as a cake and wouldn’t entertain the idea, I mean who wants to eat vegetables (YUK). I tried carrot cake when i was first intorduced to the world of afternoon tea. Flavoured by carrot and muscavado sugar to give that treacle like flavour the addition to an aromatic peppery olive oil is what makes it for me now my palate has aged gracefully. This lovely dessert is respectfully finished with its closet flavour allies in the shape of cream cheese frosting ice cream and toasted pecans.
Recipe
200g Soft butter
200g light muscavado (But you can use dark)
4 eggs
200g Gluten free Self raising flour
1/2 tsp Bicarb
1 tsp Cinnamon
1/2 tsp Ginger
3 Carrots grated
50g Very good olive oil
Cream the butter and sugar until light and fluffy and beat in the eggs one at a time. Fold in the flour, bicarb and spices and season with sea salt. Finally add the carrots and olive oil.
Bake for 20-30 minutes until a cake tester comes out clean.
Enjoy
