Okay, let’s be quite clear about this: I’m not suggesting you feed your kids just cake for dinner, but this carrot cake is a great way to get some veggies and fiber into those often veggie-phobic kids. It goes down a treat as a dessert and the small squares make it an ideal treat for the school lunchbox too.
This carrot cake is moist and light and best if all, easy to make—you don’t even need a cake mixer for it. It is suitable for freezing, (albeit without the frosting).
Ingredients – for 16-20 squares
For the cake
2 cups flour
2 tsp baking powder
A pinch of salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1 cup light brown sugar (or muscovado sugar)
2 cups carrots, peeled and finely grated
½ cup ready-to-eat dates or prunes, roughly chopped (or you could use raisins)
3 eggs lightly beaten
¾ cup sunflower oil
For the frosting
4oz cream cheese
4 tbsp unsalted butter
1 tsp vanilla essence
1½ cups confectioners sugar
Preparation time – 15 minutes. Cooking time 1 hour.
Pre-heat the oven to 350°. Lightly grease a 8″ square tin and line with parchment paper.
Sift the flour, baking powder and salt into a large mixing bowl. Add the spices, sugar, carrots and dates and mix well.
Stir together the beaten eggs and oil, then pour into the mixing bowl and beat until thoroughly combined.
The mixture will look slightly curdled, don’t worry. Pour the slightly lumpy mixture into the cake pan and bake for one hour, until a skewer inserted into the center comes out clean. Leave for 5 minutes, then turn out the cake and cool on a rack.
Make the frosting. Beat the cream cheese, butter and vanilla essence until smooth and creamy. Beat in the sugar and store the frosting in the fridge for 20 minutes to harden slightly. Spread the icing over the cake and cut into small squares.
Oh yum. I can’t wait to try this. I’ve always used a mix, but this sounds pretty easy. Is sunflower necessary for taste, or is it a health(ier) choice?
I’ve put on two pounds just looking at this pic.
Kristin – The sunflower oil is not really for taste – it helps keep it moist, and the cake does not dry out as much as with butter. You could also use canola or vegetable oil. It is also easier to mix than butter!
Walleroo – What do you mean you’ve put on two pounds? It is just a few carrots!
Oh, yeah, you’re right. Carrot cake, steamed broccoli, it’s all the same.
Mmmm carrot cake! My favourite. Definitely a good way to get some veg in and a great dessert after a veg-packed healthy dinner for kids