It’s Salad…It’s Cake…It’s Carrot Cake!!

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For this cake, I use the leftovers of a carrot salad that has raisins, chopped apples and crushed macadamia nuts (dressed with a squeeze of lemon juice, salt and black pepper).  Waste not want not right?

 

It is a simple dump everything in a bowl cake.

Ice the cake with sweetened cream cheese icing, check out Homemade Cream Cheese and proceed to stuff your face.

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It's Salad ... It's Cake ... It's Carrot Cake

  • Time: 1 hour
  • Difficulty: easy
  • Print

Ingredients

  • 1 cup cane sugar
  • 4 large eggs
  • 1 cup vegetable oil
  • 450 grams or 3 cups of grated carrots
  • raisins, crushed nuts, apples, pineapple (optional)
  • 2 1/2 cups all purpose flour
  • 1 1/4 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 3 teaspoons mixed spice or cinnamon
  • 1/2 teaspoon salt

Directions

Preheat oven to 170ºC/350ºF.

In a bowl, beat the 1 cup of sugar with the 4 eggs until combined.  Add the 1 cup of oil gradually as you continue mixing.

Fold in the 3 cups grated carrots and raisins or pineapple or apple or crushed nuts.

In a separate bowl, mix the 2 1/2 cups flour, 1 1/4 tsp baking powder, 1 tsp bicarbonate, 3 tsp mixed spice and 1/2 tsp salt.

Gently fold in the dry ingredients into the carrot mixture until all the flour is combined.  Do not overmix.

Bake until when knife is inserted it comes out clean – about 35 min.


 

 

 

 

 

 

 

 

 

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6 Comments Add yours

  1. The Village Beauty says:

    I made this cake and the same frosting. It’s a very good and easy recipe to follow. The cake tastes great as well, however the sugar may be too much if you’ve got the dried fruit in it. Is there a way to reduce on the sugar? Nonetheless, this is a lovely recipe. Will try out some more

    Liked by 1 person

    1. Hi! You have made my morning. I enjoy reading your blog! I am really glad you tried the recipe and that it turned out great. About the sugar, most definitely adjust it to the level of sweetness to what you like. May I suggest 3/4 of a cup and then 1/2 a cup of sugar (everything being constant ;)) until you get a level you like.
      Thank you and have a lovely day!

      Liked by 1 person

      1. The Village Beauty says:

        Thanks for the reply (didn’t get a notification, lucky I thought to check) and thank you very much for reading my blog. I’ll try out the tweak suggested and let you know. I’ve also tried the chocolate cake recipe but I want to redo, may have used too much heat and the cake didn’t turn out as I’d like. Please share more recipes and tell us the technicalities involved in the recipe- like I know without eggs, the cakes won’t ride… esp if you don’t use baking powder

        Liked by 1 person

      2. Good suggestion! I will explain technicalities more.
        In the chocolate cake, the cake rises because of the reaction of the acid in the mala with the bicarbonate of soda. If using regular milk, adding a Tablespoon of vinegar and leaving it for 5 minutes will give you a buttermilk substitute.
        Did the cake turn out better when you tried it again?

        Like

    2. Hi! You have made my morning. I enjoy reading your blog!
      I am really glad you tried the recipe and that it turned out great. About the sugar, most definitely adjust it to the level of sweetness you like. May I suggest reducing the sugar to 3/4 of a cup and if it is still too sweet, then 1/2 a cup the next time (everything being constant ;)) until you get it to the level you like.
      Thank you. Have a lovely day!

      Like

  2. village_beauty says:

    The chocolate cake did turn out better and so did the carrot. Waiting to try more recipes soon. Thanks as always

    Liked by 1 person

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