{"id":3145,"date":"2014-04-08T15:58:40","date_gmt":"2014-04-08T07:58:40","guid":{"rendered":"http:\/\/www.foodfourthought.com.au\/blog\/?p=3145"},"modified":"2014-04-14T00:44:35","modified_gmt":"2014-04-13T16:44:35","slug":"too-easy-carrot-cake","status":"publish","type":"post","link":"http:\/\/www.foodfourthought.com.au\/blog\/too-easy-carrot-cake\/","title":{"rendered":"(too easy) Carrot cake"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Sharing recipes of any kind is a very special thing.\u00a0\u00a0 Some of them involve\u00a0family traditions and\u00a0secret ingredients; many are not even written down and only learnt through teaching the next generation.\u00a0 This\u00a0is something that I have always loved about cooking and one of the things that drives me to continue teaching people how to make\u00a0delicious and healthy food.\u00a0 I also love the fact that cooking and eating are often about sharing.\u00a0 Not only the food but also knowledge, stories, love and laughter.<\/p>\n

Easter is one of those times of year that we connect with those special to us and sharing some good food is often on the agenda.\u00a0 This recipe was very generously given to me by a dear friend, who I happened to meet through Thermomix.\u00a0 Liz is a fabulous cook with many hidden (German) family secrets.\u00a0 She is also an amazing lady who inspires me in so many ways, one of which just happens to be in the kitchen with my “Hermie”.<\/p>\n

I love this recipe because I have NEVER liked sultanas in my carrot cake (sorry if you do – you can just add them) and it is also VERY simple with no added fat.\u00a0 What could be better?<\/p>\n

I hope you enjoy some time with you family and friends throughout the Easter period.\u00a0 Blessings to you all \ud83d\ude42<\/p>\n

(too easy) carrot cake \u2013\u00a0(original recipe by\u00a0Elisabeth Higgins,\u00a0tweaked a little\u00a0by Fiona at Food 4 Thought).<\/span><\/p>\n

cake \u2013 makes 1 x 26cm round cake<\/span>
\nIngredients<\/span>
\n300g whole almonds (skin on)
\n200g raw sugar
\nzest of 1 lemon (peeled)
\n300g carrot, chopped in chunks
\n4 eggs
\n80g of flour (wholemeal\/spelt\/plain\/gluten free)
\n20g\/1 heaped tablespoon cornflour
\n20g baking powder
\n2 teaspoons\u00a0sweet spice mix (below)
\npinch of salt<\/p>\n

Preparation<\/span>
\nPreheat the oven to 180\u00b0C (170\u00b0C fan-forced).\u00a0 Line a 26cm round spring-form cake time with baking paper.<\/p>\n

Place almonds into TM bowl and\u00a0chop\u00a0for\u00a012 seconds <\/strong>on speed 8.\u00a0 <\/strong>Remove and set aside.<\/p>\n

Place sugar and lemon peel into TM bowl and mill for\u00a020 seconds <\/strong>on speed 10.\u00a0 <\/strong>Scrape\u00a0around\u00a0sides of bowl,\u00a0add carrots and chop\u00a0for\u00a04 seconds <\/strong>on speed 5.\u00a0 <\/strong>Add all remaining ingredients and mix for\u00a015 seconds <\/strong>on speed 6.\u00a0 <\/strong>Scrape\u00a0around\u00a0sides of bowl,\u00a0and\u00a0pour into prepared tin and bake for 40 \u2013 50 minutes.\u00a0 Test that the cake is cooked in the centre by inserting a wooden skewer or toothpick.\u00a0 If it comes out clean, your cake is ready.<\/p>\n

Cool in tin for 5 minutes then cool on wire rack.<\/p>\n

My tips:<\/span> *You can halve this mixture and bake it in a smaller cake tin and bake it for 30 – 40 minutes.\u00a0 *If you would like to add some sultanas and nuts just add a small handful of each after the final mix.\u00a0 Then mix it on reverse, speed 3 <\/strong>for 10 seconds<\/strong>\u00a0to combine. \u00a0*The spice is subtle and different to just cinnamon.\u00a0 *Don\u2019t over bake this cake or it will go slightly dry.<\/p>\n

Sweet spice mix<\/span> \u2013 makes approximately\u00a01 cup
\n<\/em>Ingredients
\n<\/em>12 cardamom pods or \u00bd teaspoon cardamom seeds
\n40g\/2 tablespoons light brown sugar
\n25g\/5 cinnamon sticks
\n1 tablespoon ground ginger
\n1 small or \u00bd large nutmeg
\n\u00bd teaspoon\/20 cloves<\/p>\n

Preparation
\nIf using whole cardamom, place pods into TM bowl and mix for 2 seconds<\/strong> on reverse speed 6<\/strong>.\u00a0 This will crack the pods so you can remove the seeds easily.\u00a0 Pour broken pods into a bowl and remove shells.\u00a0 Return seeds to TM bowl.<\/p>\n

Add remaining ingredients and mill for 1 minute<\/strong> on speed 10<\/strong>.<\/p>\n

Scrape around the sides of the bowl and pour mixture into an air tight jar and seal until needed.<\/p>\n

My tips: *This mixture is best used within 3 months.\u00a0 * You can use it to make a sweet spice butter to add to pancakes, or brush over scrolls instead of cinnamon.\u00a0 *Mix it with a little icing sugar and sprinkle it over any cake.<\/p>\n

Topping<\/span>
\nI used this Cream cheese icing<\/span><\/a>.\u00a0 For a dairy free version\u00a0you can just sprinkle with icing sugar if you prefer.<\/p>\n

\n

\"\"<\/a><\/p>\n

ease: 8.5\/10.\u00a0\u00a0<\/strong>Individually these are easy, and the whole thing isn\u2019t too difficult
\nprep time:\u00a020 minutes<\/strong>.\u00a0 <\/strong>For all three.
\ncooking time:\u00a050 minutes\u00a0<\/strong>
\ntotal:\u00a01 hour 10 minutes<\/strong>.<\/p>\n

taste: 8\/10<\/strong>\u00a0From G. Personally I would say 8\/10\u00a0<\/strong>from me.\u00a0 For a healthy cake I loved it.\u00a0 This had a great flavour and the spice was balanced really well.\u00a0\u00a0The cream cheese frosting is also delicious\u00a0\":)\" .<\/p>\n

would I make it again:\u00a0 Yes, <\/strong>this is too easy not to want to make it again.\u00a0 I might even try a different vegetable \ud83d\ude42<\/p>\n

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Sharing recipes of any kind is a very special thing. Some of them involve family traditions and secret ingredients; many are not even written down and only learnt through teaching the next generation. This is something that I have always loved about cooking and one of the things that drives […]<\/p>\n","protected":false},"author":2,"featured_media":3170,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[78,57,81,58,47,61,29,23,65,45,27],"tags":[6,127,4,128,118,131,102,96,135,116,100],"_links":{"self":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/3145"}],"collection":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/comments?post=3145"}],"version-history":[{"count":13,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/3145\/revisions"}],"predecessor-version":[{"id":3157,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/3145\/revisions\/3157"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media\/3170"}],"wp:attachment":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media?parent=3145"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/categories?post=3145"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/tags?post=3145"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}