CARROT PATCH CAKE
Bake a simple and stunning carrot cake with cream cheese frosting for an afternoon tea or mid-morning treat. It tastes even better a day or two later
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 1h35m
Number Of Ingredients 16
Steps:
- Heat oven to 180C/160C fan/gas 4. Oil and line a 900g loaf tin with baking parchment. Whisk the oil, yogurt, eggs and vanilla in a jug. Mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times to bring the lumps to the surface.
- Add the wet ingredients to the dry, along with the carrots, raisins and half the pistachios. Mix well to combine, then scrape into the tin. Bake for 1 hr 10 mins or until a skewer inserted into the centre of the cake comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tin.
- To make the icing, beat the butter and sugar together until smooth. Add half the cream cheese and beat again, then add the rest (adding it bit by bit prevents the icing from splitting). Remove the cake from the tin and spread the icing thickly on top. Scatter with some of the remaining pistachios. Dye the fondant or marzipan orange by kneading in a drop of food colouring. Roll into little carrot shapes, then use a skewer to make indentations and poke a few pistachios in to look like fronds. Top the cake with the carrots, then serve. Will keep in the fridge for up to five days (eat at room temperature).
Nutrition Facts : Calories 546 calories, Fat 30 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 49 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
RUDOLPH'S CARROT FLAPJACKS
These moist oaty slices are packed full of fruits, seeds and spices - a great bake to make with the kids
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h5m
Yield Makes 16
Number Of Ingredients 9
Steps:
- Heat oven to 160C/140C fan/gas 3. Line an 18cm square baking tin with greaseproof paper. Melt butter, golden syrup and sugar in a large pan. Mix in rolled oats, carrots, orange zest, apricots, cinnamon and pumpkin seeds. Stir everything well, then pack into the prepared tin, pushing down firmly. Bake for 40-45 mins, then cool in the tin before slicing into 16 squares.
Nutrition Facts : Calories 302 calories, Fat 17 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
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