..from SHF Carrot Cake Junkie

This is more, fruity, dense and intense than normal carrot cakes. It is moist, nutty and delicious, and full of superfoods. Just read the ingredients and you’ll see what I mean. For a low fat version, just leave off the cream cheese icing. They are scrummy enough to eat naked. (The cakes, not you! Or…whatever!)

Beat

• 325ml sunflower oil
• 6 eggs (or 4 large)
• 560ml brown sugar (I use soft dark brown)
• 1 teaspoon of ground ginger
• 2 teaspoons of ground cinnamon
• a dash of fresh grated nutmeg (or allspice)
• 1 teaspoon salt

Stir in

• 3 cups of freshly crated carrot (finely grated and packed)
• 1 cup of pineapple roughly blended (you can use tinned but make sure it is well drained

In a separate bowl sift

• 2 cups wholemeal flour
• 1/2 cup bran
• 2 teaspoons bicarbonate of soda
• 2 teaspoons baking powder

Stir the flour into the carrot mixture

Stir in

• 1 cup finely chopped nuts (I use walnuts – lightly toasted)
• grated zest of 1 large lemon
• a dash of vanill extract

Bake in a greased bundt tin, a ring mould or giant muffin tins, at 170-180*C for 50 minutes

The cake will be very moist but a skewer should come out clean, not sticky.

This cake improves over several days, but don’t keep it too long or it will start to mould.

Cream Cheese Icing

• Mix cream cheese, some double or whipping cream to loosen, lemon juice and icing sugar to taste.
• Add grated lemon zest
• Garnish with a sprinkling of crushed nuts, some zest or slivers of candied citrus peel

Thank you for trying my recipes.
I hope they fed your mind, body and soul.

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