Carrot and Cranberry Cake

4 Mar

With friends coming round for afternoon tea and a natter about our various forthcoming summer holidays – yes, a long way off, but plans have to start somewhere – a suitable cake was called for. How about carrot cake? Everyone loves carrot cake. It’s scrumptious and seems healthy so, yes why not. But as ever, I needed to tweak an existing recipe and turn it into something else. Last week’s mix of cashews and blueberries got me thinking about other  possible partnerships. Carrot cake is frequently paired with walnuts but today I was in a fruity mood (so to speak) and hit upon the idea of cranberries. Carrot and Cranberry? Why not. It was worth a try. And I’m happy to report that the gamble paid off. A juicy, fruity, moistly yumshous cake ensued.

The recipe will appear tomorrow – I need to rethink the quantities before I share it with you.

But for now, this is what it looked like 🙂

Carrot and Cranberry CakeINGREDIENTS

270 g coarsely grated carrots
100 g Dried Cranberries
150 ml sunflower oil
230 g self-raising flour
2 teaspoons mixed spice
1 teaspoon baking powder
230 g dark brown soft sugar
3 medium eggs

Grease and line two 18cm round tins
Preheat the oven to 180 C

METHOD

  1. Place all the dry ingredients into a large bowl and mix together with your fingers to break up the lumps in the sugar.
  2. Add the beaten eggs and oil and mix well.
  3. Now stir in the grated carrots and the cranberries and make sure they are evenly distributed.
  4. Divide  the mixture equally between the two tines.
  5. Bake for approximately one hour. Check after 50 minutes – a toothpick inserted in the centre of the cake should come out dry and clean.
  6. When the cakes are done leave them to cool on a wire rack while you make up this goreous icing.

ICING

200 g full fat cream cheese (such as Philadelphia)
200 g icing sugar
up to 50 g softened butter if needed.

Whizz the cream cheese and icing sugar together until blended and creamy. If too stiff add some softened butter a little at a time until you are happy with the consistency. When the cakes have cooled peel off the lining papers then spread half of the icing ontof one cake. Pop the second cake on top and use the rest of the icing to cover the cake. Decorate if you wish. Or just tuck in if you’re me 🙂

Carrot and Cranberry Cake

 

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4 Responses to “Carrot and Cranberry Cake”

  1. frugalfeeding March 4, 2012 at 10:12 pm #

    Oh yum – I’ve not seen this particular combination before… but I like it a lot 😀

    • Edyth Miles March 4, 2012 at 10:16 pm #

      It worked brilliantly! I used dried cranberries-recipe will appear tomorrow. Definitely worth a try 🙂

  2. Jenny Lewis March 5, 2012 at 10:23 am #

    yumyumyumyumyum.

    I think carrot-n-walnut cake is one of the greatest inventions ever, second only to chocolate cake, but I trust Edyth in these matters, so figured it would probably turn out ok. It was MORE than ok, it was brilliant. And healthy as well, with all that fruit and veg!

    Thank you for another winner.

    • Edyth Miles March 5, 2012 at 4:31 pm #

      Thank you for being a willing taster and tester once again. It’s a great combination isn’t it? Don’t know why I haven’t thought of it before. 🙂

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