Organic Carrot Cake
Concerned about the ever-growing waistbands in Ebuyer Marketing, chief designer Daryl Walker-Smith opted for a ‘one of your five-a-day’ based cake today for Cake and Cookie Friday. He’s a good egg that lad and our dietitians thanked him and the delicious Carrot Cake he created. Here’s how he did it..
Organic Carrot Cake
Ingredients
* 250g/9oz unsalted butter
* 375g/13oz caster sugar
* rind of 2 organic oranges, grated
* 4 free-range organic eggs
* 450g/1lb organic carrots, grated
* 150g/5oz walnuts, chopped
* 1 tbsp vanilla essence
* juice of 1 organic orange
* 250g/9oz organic plain flour
* 2 tsp bicarbonate of soda
* 1 tsp mixed spice
* 1 tsp salt
For the icing:
* 225g/8oz full fat soft cheese, at room temperature
* 65g/2½oz unsalted butter, at room temperature
* 400g/14oz icing sugar, sifted
* 1 tsp vanilla essence
Method
* Preheat the oven to 180C/350F/Gas Mark 4
* Grease large square baking tin (23cm x 23cm should suffice)
* Beat the butter, sugar and orange rind until they are light and fluffy
* Slowly add the eggs, beating well to incorporate each addition fully before adding more
* Fold in the grated carrot together with the chopped nuts
* Add the orange juice and vanilla essence
* Finally, sift the flour, bicarbonate of soda, spice and salt together, then fold into the cake mix
* Spoon the mixture into the greased tin and bake in the preheated oven for about 45-60 minutes. The sides of the cake should be coming away from the sides of the cake tin and a skewer inserted into the centre of the cake should come out clean
* For the icing, cream the cheese and the butter together until smooth
* Add the icing sugar and vanilla essence, and beat again until smooth
* Spread the icing generously over the top of the cake
* Enjoy!
Can we see in the dark? Does carrot cake really counts a one of our five-a-day? Will any of the Ebuyer Marketing staff ever fit into their summer clothes ever again? The questions continue to be raised.
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