In previous years, I’ve grown more beetroot than we’ve been able to eat, beetroot is good pickled, but as a vegetable its less useful. This year I decided to replace the beetroot bed with carrots so my guess is I’ll get more carrots than we know what to do with so I’ve been looking for recipes to use them before we’re overrun.
Obviously carrots can be added to stews, salads and so forth but this is a excellent carrot cake recipe which makes a change
Ingredients
- 250g Grated Carrots
- 140g hard margarine
- 150-200g caster sugar*
- 140g sultanas
- 2 eggs
- 200g gluten-free self raising flour
- 1 tsp cinnamon*
- 1/2 tsp mixed spice*
- 1tsp gluten-free baking powder
- 50g chopped mixed nuts
*Adjust the amount of sugar and spice to suit your own taste.
Method
Grease a 2lb loaf tin and set your oven to 180C/160C Fan
Beat together the sugar & margarine until soft then stir in the carrots & sultanas, then add the beaten eggs a little at a time to avoid the mixture splitting.
Add the dry ingredients and mix well.
Bake in the oven for 50 minutes or until cooked (check it with a skewer).
When cooked, take it out and leave it to cool.
That’s it, the cake is excellent slightly warm (although its not simple to cut), when cooled and as a pudding with fruit, custard, cream or anything else you like.
