Concerned about the ever-growing waistbands in Ebuyer Marketing, chief designer Daryl Walker-Smith opted for a ‘one of your five-a-day’ based cake today for Cake and Cookie Friday. He’s a good egg that lad and our dieticians thanked him and the delicious Carrot Cake he created. Here’s how he did it…
Organic Carrot Cake - Likely to help you see in the dark!
Ingredients
- 250g/9oz unsalted butter
- 375g/13oz caster sugar
- rind of 2 organic oranges, grated
- 4 free-range organic eggs
- 450g/1lb organic carrots, grated
- 150g/5oz walnuts, chopped
- 1 tbsp vanilla essence
- juice of 1 organic orange
- 250g/9oz organic plain flour
- 2 tsp bicarbonate of soda
- 1 tsp mixed spice
- 1 tsp salt
For the icing:
- 225g/8oz full fat soft cheese, at room temperature
- 65g/2½oz unsalted butter, at room temperature
- 400g/14oz icing sugar, sifted
- 1 tsp vanilla essence
Method
- Preheat the oven to 180C/350F/Gas Mark 4
- Grease large square baking tin (23cm x 23cm should suffice)
- Beat the butter, sugar and orange rind until they are light and fluffy
- Slowly add the eggs, beating well to incorporate each addition fully before adding more
- Fold in the grated carrot together with the chopped nuts
- Add the orange juice and vanilla essence
- Finally, sift the flour, bicarbonate of soda, spice and salt together, then fold into the cake mix
- Spoon the mixture into the greased tin and bake in the preheated oven for about 45-60 minutes. The sides of the cake should be coming away from the sides of the cake tin and a skewer inserted into the centre of the cake should come out clean
- For the icing, cream the cheese and the butter together until smooth
- Add the icing sugar and vanilla essence, and beat again until smooth
- Spread the icing generously over the top of the cake
- Enjoy!
Can we see in the dark? Does carrot cake really counts a one of our five-a-day? Will any of the Ebuyer Marketing staff ever fit into their summer clothes ever again…the questions continue to be raised.
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