Make it Monday – Penny’s Easy Carrot Cake Recipe

Penny's Easy Carrot CakeI’m getting more carrots than I really need in my veg box at the moment and this recipe from Penny’s Recipes is a brilliant way to use them up!

Penny says

“I first baked this cake when I was having a meeting at my house. I thought I would test it out on those attending – they are people who will always be honest about my cooking!! I was surprised that one person immediately identified it as a carrot cake before tasting – as it is not a typical one. The verdict was fabulous, so I do urge you to try it. The cake is also good enough to be a pudding and is good served with ice cream or evaporated milk (yes I have tried it!)

This cake is best made in a loose bottomed, deep cake tin, for ease of removing it from the tin. If you have a solid cake tin, it is probably best to line the tin with baking parchment, which you can grease. You can then just lift out the cake in the baking parchment and then gently peel it away from the cake.

I also must add that baking cakes is very therapeutic and homely! Pop on your apron, tune the radio to your favourite station, or switch on your ipod and enjoy taking part in an ancient craft that dates back almost to the beginning of the human race! Then when cake is cooked, put kettle on, remove apron and enjoy slice of cake and cup of tea and let the world do without you for a while!”

You will need:-

225g /8oz carrots, peeled and grated
125g / 4oz white self-raising flour
125g / 4oz wholemeal self-raising flour
1 tsp baking powder
2 tsp cinnamon
25g /1oz sugar
2 tablespoons runny honey
125 ml sunflower oil
3 eggs, beaten
65g / 3oz sultanas
2 tablespoons milk

  • Preheat the oven to 170 degrees C
  • In a large bowl place the flour, baking powder, cinnamon and sugar
  • Stir to thoroughly mix
  • In another bowl mix together the honey, oil and eggs
  • Add this mixture to the flour mixture and stir thoroughly
  • Add the sultanas and carrots and mix in
  • Add the milk and stir
  • Pour into the prepared cake tin
  • Bake in the oven for about 45 minutes
  • Test with sharp knife or skewer in centre -if it comes out clean then it is cooked, otherwise bake for a further 5 minutes
  • Once ready, allow to cool for 5 minutes
  • Turn out and allow to cool on wire tray

Delicious enjoyed still warm!

 

For more recipes from Penny please visit her site – http://pennysrecipes.com/

Penny set up her recipe website to create a collection of easy and low cost recipes, for busy families on a budget. Celebrity chefs may produce wonderful meals, but they are often not practical for day to day cooking where people have full schedules. But rather than leaving people to resort to ready meals and processed foods, Penny’s Recipes encourages people to cook from scratch with seasonal, low cost ingredients in easy to prepare recipes. There are also some suggested Meal Plans – 7 family meals on a £30 budget

 

Based in Exeter, Penny also runs an Organic Vegetable Scheme where you can order a selection of vegetables from a seasonal list and collect them from the Hub on the Green on Cathedral Close, each Friday. Prices are excellent and can often be cheaper than the ordinary produce in the supermarkets. To find out more click here