singing_girl's Journal

Dense and Moist Drool-Inducing Carrot Cake
Oct 07 2008 08:49

100g/3.5 oz plain flour
100g/2.5 oz wholemeal flour (one of these 2 should be self raising if possible)
1tsp baking soda
1/2 tsp baking powder (or a full tsp if neither flour is self raising)
2 tsp cinnamon (I put in a little extra cinnamon)
1 tsp ground ginger
1/2 tsp nutmeg

45g/1.6oz oil (i used olive because it's all we had)
4 eggs
75 g/2.7 oz golden syrup
125 g/4.5 oz apple sauce (I used baby food!)
75 g/2.7 oz water
120g/4,25 oz brown sugar

And a glorious 375g/13.5 oz of shredded carrots!

OK, mix all of the first lot of ingredients in one bowl. Mix second lot of ingredients together in another bowl. Mix the liquid ingredients into the dry ingredients taking care not to stir too much, and then add the carrots and bake in a greased tin at 160 Celsius/ 320 Fahrenheit for about an hour.

If some of my measurements seem weird its because im working in g not oz!

As for the golden syrup I have a feeling you can't get this in the states? Use Molasses or treacle instead, or corn syrup or a mixture of the 2.

Anyway the stats for this cake are: 8 servings, 296 calories, 8.8g fat (1.8 sat), carbs 49.5g (sugars 21.8), protein 6.5g, fibre 2.6g and, 160% of your vitamin A.

If you want to check out the original recipe its here: http://www.cakebaker.co.uk/MakingThePerfectCarrotCake.html

Also, i did do a cream cheese frosting but i used extra low fat cheese (6%) and the icing was very runny and i couldnt get it to harden up, so i'm keeping it in the fridge which is at least keeping it from sliding off the cake. Maybe you need to use higher fat cream cheese for the icing? I'm not sure. I'll experiment with this more later, or if any of you have a low cal cream cheese frosting i'd be glad to hear it! :)