Tuesday, 4 February 2014

chocolate, ginger & walnut carrot cake

Now, this cake isn't much of a looker, but trust me it tastes amazing. I think my my mistake was putting into too large a cake tin, which has left it looking a bit flat. It's not a fancy, dinner party cake, more the type that you whip up and secretly scoff all to yourself.

It also fills your kitchen with a lovely  christmassy, spicy smell when baking.
full recipe under the jump:-

2 eggs
50ml sunflower oil or vegetable oil (don't whatever you do use olive oil in carrot cake, it's disgusting)
50ml coconut oil
125g grated carrot
100g self raising flour
1/2 tsp bicarbonate soda
100g brown sugar
50g walnuts (broken into pieces)
50g chocolate chips
1 tsp of ginger
1/2 tsp cinnamon
tiny smear of nutella to stick to halves of a cake together

  1. pre-heat oven to 180 degrees
  2. in a bowl whisk together eggs, coconut oil and sunflower oil. 
  3. in a separate bowl, mix together the grated carrot, flour, bicarb,spices and sugar. Then add this to the wet ingredients, slowly stirring so you don't get any big lumps of flour 
  4. chuck in the walnuts and chocolate chips and stir again. The mixture will look a bit gloopy and lumpy, but don't worry! remember this isn't an attractive cake
  5. (unlike me) pour the mixture into two circular cake tins 
  6. bake in the oven for about 20mins 
  7. once cooled, stick the two cakes together with a bit of nutella (this step will stop our cake looking like my sad, flat effort)

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