I don't know about you but as I've got older I've started with a tendency to feel guilty about eating cake. Maybe it's the thought of all that cake going on the hips! But I feel less guilty if the cake has some redeeming qualities e.g. containing some form of fruit or nuts. So when I found this cake recipe, well I knew I couldn't go wrong! It's the carrots you see, makes you feel like you're eating something good, even though you're eating cake!
Again it's another clipping from a magazine, but can't remember which one.
225g / 8oz Butter or margarine
350g / 12oz Caster sugar - I use granulated if I haven't got any caster
4 eggs, medium
175g / 6oz Self raising wholemeal flour
115g / 4oz Plain flour, sieved with 2 teaspoons of cinnamon and 1/2 teaspoon of bicarbonate of soda
350g / 12oz Peeled and grated carrots
115g / 4oz Soft cheese, Philadelphia type
Icing sugar to taste
Rind and juice of half a lemon - I don't tend to use this as it can make the icing quite runny, then you have to add more icing sugar
1. Place all ingredients into a mixing bowl and beat together until well mixed - I did say it was easy!
2. Spoon into a greased and lined 20cm / 8" cake tin and bake in a pre-heated oven 180 Deg C / 350 Deg F / Gas Mark 4, for 45 - 55 minutes.
3. Turn out onto a wire rack and allow to go cold.
4. Mix together topping ingredients and spread over the cake.
Enjoy and don't feel guilty about eating it - it's got carrots in it! And home-grown ones too, I hope, another way of using an abundance of veg!
Stats today -
Eggs produced = 9
1 dozen eggs £1.80
3 x bags tomatoes £3.00
1 x Cucumber £0.70