Weekend Wonderings: Carrot Cake

Weekend wonderings seems to be naturally becoming quite food and drink related…does that say something about where our heads are at the weekend?!¬†

Anyway, this recipe is brilliant. I can categorically state that, having been on the receiving end of the finished article several times in my short time in KL, as it is a Chloe Lodge special. In fact, it has become somewhat famous amongst our friends here, and even non-bakers have been inspired to make it, and are now converts.

Over to Chloe – with absolutely DEFINITELY the best, most drool-worthy photographs of a recipe on AOW ever… I defy you not to be drooling by the end of this post…

I’ve had this gem in my handwritten recipe book for almost fifteen years. It’s originally a Waitrose recipe – good old Waitrose! It’s a simple cake for simple pleasure and who would have thought but it’s actually quite healthy.

It’s quick and easy to whip up and even ‘why would you eat a cake made of vegetables’ die-harders can be persuaded. And for delicious individual cakes – use a mini muffin tray and top them with lashings of icing, perfect for parties, big and little kids love them.

I often double the recipe as it’s way too delicious to resist…

1 x 150g pot of natural yoghurt

110g (4oz) grated carrots

75g (3oz) raisins

10ml (2 tsp) cinnamon

110g (4oz) soft light brown sugar

150g (5oz) self raising flour (wholemeal or white)

2 eggs, beaten

Now for the not-so-healthy bit…

1 x 125g soft cream cheese

50g (2oz) softened butter

225g (8oz) icing sugar, sifted

1. Pre-heat oven to 180C/ 350F

2. Combine yoghurt, carrots, raisins, cinnamon, soft light brown sugar, flour and eggs.

3. Place in a greased & lined 20cm tin and place in pre-heated oven.

4. Cook for 30-35 mins

5. Mix cream cheese, butter & icing sugar in a food processor until smooth

6. Remove cake and cool on a wire rack.

7. Spread topping over cake and cut into squares

Categories: Food, Frippery, Weekend Wonderings
5 interesting thoughts on this

5 Comments

  1. Posted June 16, 2012 at 11:40 am | Permalink

    Beautiful pics x

  2. Sam
    Posted June 16, 2012 at 12:23 pm | Permalink

    Ooooh sounds amazing. Will definitely give this a go! I wonder if swapping the cream cheese for Quark in the topping would make it healthier but keep the taste? Seems to work for Slimming World recipes!

  3. Posted June 16, 2012 at 12:59 pm | Permalink

    I’m a Slimming World convert too Sam, I defo think you could use quark with a bit of sweetener and maybe a bit of Total 0% in the topping. Mmm… And you could leave out the fruit then you’d only have to count the flour and sugar.

    Lovely photographs Chloe x

  4. Sandra C
    Posted June 16, 2012 at 1:13 pm | Permalink

    A bit diet friendly!! Love it. Thanks for the tips in lessening the fat too. I’m writing it down to try. Have a happy weekend all!!

    Actually, iy’s a pity I didn’t have it sooner, I’m running the cake stall at the village fair this afternoon. It would have been great for there. I’ll just have to eat it all. Ho hum…….

  5. Posted June 27, 2012 at 9:21 am | Permalink

    Making this,,,right NOW! Mmm…. thank you Chloe! x

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Hello! We're Clare, Aisling and Anna and welcome to a corner of the world where smart, flawed, real women talk about the bigger picture; about their experiences, stories and opinions on all aspects of being a woman today, from marriage to feminism to pretty, too.

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image by Lucy Stendall Photography

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