Tuesday, 22 September 2015

Carrot and Walnut Cake Recipe (Sneaky Ways to Serve Vegetables!)


How delicious is a good carrot cake?! Especially one with lashings of frosting. Yes!

Now that the school holidays are happening and the kids are around the house full-time, there's more time for home baking for us mamas (and dads!).

This carrot cake is one of my favourites and sadly, I haven't baked it in some time thanks to general life-busyness. (It's in the oven right now and the smell is divine!) I am promising myself and everybody that it will be baked more often from here on, as it's a hit whenever it is served. (Even if it has only managed to clock-in at once a year until now! - My Oops.)

I am forever struggling to find exciting ways to get the kids to eat healthier choices and this cake is one delicious way to do it.

A good carrot cake is a fantastic way to get an extra helping of vegies into the kids at any time of the day. (Let's be honest, cake is good at any time of the day.) The trick to a successful cake in this genre, is to make the carrot so finely ground that the little people don't notice it. If you've a Thermomix (or equivalent), then this appliance will help you make a first class version of this treat, that's healthy and popular with children and adults alike.

This bake is not at all difficult (it's actually kind of quick!) and makes a trusted impression at events - a good crowd pleaser. It's also a great easy recipe for school or fundraising drives.

You can get a little creative with this and mix up the ingredients to your liking (it adapts to your pantry contents well), resulting in a totally different and delicious cake altogether. Try pecans instead of walnuts for example and either wholemeal or white flour. Change the sultanas for currants. Whatever way you choose to make this, it's bound to be a yummy success.

Carrot and Walnut Cake

1 and 1/2 cups of finely grated carrot. (Approximately two medium carrots.)
1 cup of plain flour. (Either wholemeal or white.)
1 teaspoon of bi-carb soda
1 teaspoon of cinnamon
1 cup of sultanas
1 cup of raw sugar (brown) or castor sugar
1 cup of chopped walnuts (or pecans if preferred)
2 eggs
1/3 to 1/2 a cup of canola oil
Extra whole nuts to decorate.

Method:

Preheat oven to 180 degrees C.

If you've a Thermomix or equivalent, this entire cake can be whipped together in this appliance quickly and efficiently.

Otherwise, mix all dry ingredients well and add carrot, sultanas, eggs, walnuts (or pecans) and oil and blend well by hand or with a mixer until all ingredients are moist.


Grease, flour and line a loaf pan before pouring the cake mixture in and spreading well to the edges.

Bake in a moderate oven for approximately 40 - 45 minutes or until a skewer inserted in the middle comes out clean.


To Serve:

Make a delicious batch of cream cheese frosting:

125gm light cream cheese
1 & 1/2 cups of icing sugar
1 tablespoon of butter
1-2 tablespoons of lemon juice.

Blend together until creamy and spread on the cooled cake's top. Sprinkle with cinnamon and top with whole walnuts (or pecans) to decorate. (Pictured is this icing option.)


OR top with lemon icing:

2 cups of sifted icing sugar
1 tablespoon of margarine or butter and enough lemon juice to make a smooth spreading consistency.



Carrot cake? - What carrot? I love that my younger kids can't put two and two together on this one!
Utterly drool-worthy!
 
Have you got a favourite sneaky, 'healthy' cake recipe your kids are clueless about?
What is it? (I need to know!)
 
 
 
 
 
 
 
 
 
 
 
 
Linking up for IBOT
 

7 comments:

  1. I used to make a zucchini cake which the kids yummed even though they normally declare they hate zucchini! I'll have to find that recipe and make it again!

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  2. ooo yum! That looks really good, I might try it!

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  3. This looks so nice! I love Carrot Cake. Might try making it over the weekend :)

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  4. My girls love carrot cake, it has been a while since I made it though. Chocolate and zucchini muffins are always a hit too.

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  5. Fabulous combination for a cake . I love them.
    Carolyn

    ReplyDelete

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