Whilst tidying out the fridge prior to going shopping, I realized we had a surfeit of carrots (Like 2 kilo bags).
I think the problem was heading to Tesco around 9pm one night and grabbing a bunch of reduced to clear veg….carrots were 5p, pairs of avocados 2p (we’ve been eating homemade guacamole by the bucketload).
Anyway, as we also had a glut of walnuts (thanks to a previous haul of reductions!) I quickly concluded that a Carrot Cake was definitely the way to go.
As it turned out there were still carrots left, so I popped the remainder through the food processor with the other veg that was lurking in the salad drawer, a few chillis, & a chunk of ginger and rustled up a pot of Asian-inspired soup.
Now, usually I’m a weigher rather than a measurer. This may surprise you, given my proclivity for quick & easy shortcuts, but I just prefer scales to cups.
My digital kitchen scales are ancient, I think I bought them the summer we moved in here (15 years ago) and I use them ALL the time; for cooking, baking, checking postage.
The batteries have been a bit iffy recently and up until now I’ve got away with taking them out & giving them a quick rub (WHY does that work? Is there actual legitimate science behind it? Or is it just MAJYK?)
Finally, today they just wouldnt start up; and unsurprisingly; the particular batteries it needed were the one type we didn’t have, so I found myself converting my metric amounts into cups – which felt pretty weird, as normally I’m doing it the other way round!
- 2 cups Self-Raising Flour (250g)
- 2 cups Caster Sugar (400g)
- 1 tablespoon Ground Cinnamon
- Vegetable Oil (350ml)
- 4 eggs
- 2 1/2 cups grated Carrots (350g)
- 1 cup chopped Walnuts (120g)
- 1 cup Cream Cheese (225g)
- 1/2 cup Margarine (110g)
- 4 cups Icing Sugar (450g)
- 1 teaspoon Vanilla Extract
- 1 cup chopped Walnuts (120g) (optional)
- Preheat oven to 180C / 350F / Gas Mark 4
- Grease & line 2x 23cm cake tins
- In a bowl; combine flour, sugar & cinnamon
- Add oil & eggs
- Stir in carrots & walnuts
- Distribute evenly between the tins
- Bake for 30-40 minutes, or until a skewer; inserted in the centre; comes out clean
- Remove from oven & allow to cool
- To make the frosting; whisk together the cream cheese, marg, vanilla & icing sugar then incorporate the additional nuts if using
- If your cakes are firm enough, split them both in half horizontally, giving you four layers of cake to build with (on this occasion, mine were too crumbly)
- Spread one cake with a generous layer of frosting before sandwiching another on top and adding another layer of frosting.
- Repeat, finishing with a final layer of frosting and adding your choice of decoration:
- additional walnuts
- Marzipan or fondant carrots
- Grated orange zest
Do you have a favourite recipe for using up leftover ingredients? Please share in the comments!
Also, I’d love to hear if you try this one!
And perhaps yours won’t collapse like mine did…
I wasn’t going to add this picture, but in the spirit of honesty and to show that we all have shameful disasters in the kitchen; THIS is what happened as I went to take a picture:
It still tasted fantastic though!
I think I might turn the rest into cake balls & coat them in melted white chocolate.