I am in my first year of growing my own vegetables with my partner on our lovely little allotment patch.
Being newbies means we are still very much learning, which has led to surplus veggies.
Because I hate food going to waste, I have been working my way through various recipes to use up food.
This week it has been a yummy carrot cake.
My cake came out a little underdone because our oven at home has a mind of its own, but I actually preferred it being slightly gooey in the middle. You can also use parsnip instead of the carrot, but this is less colourful.
175g (6oz) grated carrots
100g sugar (4oz) (I used castor sugar but you could use raw brown sugar)
75ml (3 fl.oz) sunflower oil
50g (2oz) raisins (I used currants, but you could experiment with other dried fruits)
50g (2oz) dessicated coconut (I don't really like coconut so I just put in extra currants)
100g (4oz0) self-raising flour
1 tsp cinnamon
1/2 tsp nutmeg
75g (3oz) sugar
40g (1 1/2oz) butter
Grated rind of 1/2 an orange
Finely grate the carrots.
Whisk the egg and sugar together until thick and creamy.
Whisk in the oil slowly.
Fold in the carrot, flour, cinnamon and nutmeg.
Then stir in the dried fruit.
Pour into a greased/lined round tin of around 18cm diameter, level the surface and bake for 20-25 minutes at 190oC (or until golden brown. Use a skewer or knife to test if the inside is cooked by piercing the middle of the cake. If the skewer comes out clean it is ready.)
Cool on a wire rack.
Cream the sugar and butter (make sure it is soft before mixing with sugar) and then stir in the orange zest.
Once the cake is cool, smother the icing on top and your cake is ready to devour!
Rozie Apps is assistant editor at Permaculture magazine.
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