I do like a nice slab of homemade carrot cake. Smugly virtuous carrots, raisins and walnuts held in a moist crumb that sings with spices and zest; topped with unctuous cream cheese icing. What’s not to like?*
Here’s my recipe, slightly adapted from Liz Franklin’s in Brownies and Bars.
Beat 125g soft butter with 125mls olive oil, 200g caster sugar and, gradually, 4 eggs. Add 300g gluten free self-raising flour, 3 good sized organic carrots, a handful each of walnuts and raisins; the zest and juice of an orange and whatever spices you’re in the mood for (cinnamon, nutmeg and ginger is good).
Combine and bake in a greased 20x30cm tin at 180C for 45 mins.
Cool and top with a mixture of 200g cream cheese, 200g icing sugar and the zest of half a lemon.
Ideally you should serve this carrot cake up with a mug of tea in a warm house when it’s gloomy and raining outside. On this particular occasion the forecast drizzle was absent and we were forced to pretend. The mug of tea, however, is not really optional.
*please note that this is a retox recipe and is not intended for anyone undergoing nutritional therapy with me!