Need to make a carrot cake with these ingrediants

puddy

wholemeal self raising flour

LOADS of carrots

raisins and sultanas

bit of bi carb

oil instead of butter

brown sugar instead of normal

got loads of eggs but dont want to be messing around with whites or yolks, need to go in whole

ive got spices

i have a 1.5lb bread tin or a round cake tin but dont know how big the cake tin is, its fairly deep, prob about 8 inches across (does that sound right)?

any ideas about measurements and amounts, i keep finding reciepes for ingredients i dont have like butter and honey and messing about with the eggs

zippychick

Rachel allens one asks for self raising flour, but i can't see why you couldn't sub the brown for white? Made it many times, works a treat each time. I don't include raisins as to my taste, and i don't put the orange in the icing.

I use a 2lb loaf tin, or you could spread the mix onto your tray and make buns instead of cakes (although the cake seems to taste nicer?) I use dried spices as well, and have subbed the walnuts for brazil nuts - but you don't necessarily need the nuts of course. Compared to most recipes, this one seems to contain the most carrot

Recipe from http://www.rachelallen.co.uk/recipes_november08.html

Carrot Cake
This elegantly simple cake doesn't need to try too hard to be absolutely delicious. It's light, heavenly with ice cream, and the hazelnuts give it an incredible texture - delicate and nutty at the same time.

Serves 12

2 eggs
140ml (5fl oz) vegetable oil
200g (7oz) soft light brown sugar
300g (11oz) grated carrot (weight when grated)
100g (31/2oz) raisins
75g (3oz) pecans or walnuts, chopped (optional)
180g (61/2oz) self raising flour
Pinch of salt
1/2 tsp bicarbonate of soda
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp mixed spice

For the orange cream cheese icing:
250g (9oz) cream cheese (straight from the fridge)
50g (2oz) butter, softened
1 tsp vanilla extract
275g (10oz) icing sugar, sifted
Finely grated zest of 1 orange

You will need a 13 x 23cm (5 x 9in) loaf tin




1. Preheat the oven to 150°C (300°F), Gas mark 2. Oil and line the loaf tin with greaseproof paper.

2. Beat the eggs in a large bowl, then add the oil, brown sugar, grated carrot, raisins and chopped nuts.

3. Sift in the dry ingredients and bring the mixture together using a wooden or large metal spoon.

4. Pour the mixture into the prepared loaf tin, smooth the surface and bake in the oven for 1-11/4 hours or until a skewer inserted into the middle comes out clean.

5. Allow to cool in the tin for about 5 minutes before removing. Cool completely on a wire rack before serving.

6. To make the icing, beat the cream cheese and butter together in a bowl until combined. Add the vanilla extract, icing sugar and finely grated orange zest and mix to combine. The icing should be smooth and quite thick. Using a palette knife, spread the icing evenly over the cooled cake, dipping the knife into a bowl of hot water if the icing is hard to spread out. Cut into slices to serve.

Rachel's Baking Tip:

Un-iced, this cake is also delicious sliced and buttered.

vandanfc

Try this one:
You should be able to sub the flour

http://www.bbcgoodfood.com/recipes/3229/yummy-scrummy-carrot-cake

ellas9602

Delias low fat carrot cake uses these ingredients. It doesn't taste low fat is delicious and easy. I made one yesterday!
http://www.deliaonline.com/recipes/cuisine/european/english/low-fat-moist-carrot-cake.html

puddy

thanks everyone, the rachel allen version is in the oven now, but i forgot the bicarb and the pinch of salt!!!

it was virtually at the top of the loaf tin anyway, so does that mean it wont rise??

CCP

As you're using self raising flour it probably will rise, just not as much as if you'd included the bicarb. I did the same myself with some muffins last week - they looked a bit flat but had a decent texture and tasted fine, so I wouldn't worry about it.

zippychick

jenner wrote: »

thanks everyone, the rachel allen version is in the oven now, but i forgot the bicarb and the pinch of salt!!!

it was virtually at the top of the loaf tin anyway, so does that mean it wont rise??

The pinch of salt is to bring out the sweetness of the other ingredients but the carrots and dried fruit should bring enough (and the brown sugar)

It won't rise as much, but should be delicious. Do report back It lasts a good week too (well, if my Mum doesn't get at it, although lemon drizzle is her newly reported favourite:rotfl:She said she needs to taste the carrot cake again, just to make sure :rotfl:)

puddy

oh, its been in for over an hour and the middle is still sopping wet

Rikki

jenner wrote: »

oh, its been in for over an hour and the middle is still sopping wet

Cakes in deep tins do take longer to cook.

If it starts to look overcooked on the top but still isn't cooked through cover the top with greaseproof paper.

zippychick

try it after 1hr 15? I never have a problem with it

Just keep inserting a skewer in the centre - when it comes out clean the cake is cooked. Possibly the flour change or lack of bicarb has affected it? Dunno, just thinking out loud. Im sure it will be lovely when it is ready

puddy

no the top isnt over cooked, its way over 1.15hrs now

its probably that im not particularly careful about measurements and i didnt have any orange juice or oranges to soak the raisins in, so i just glugged a bit of robinsons orange barley water over them, but a bit too much came out, i'll just wait until its sort of dried out in the oven!!!