This is an enooormous carrot cake (and a really good one!) that I made at the weekend. It weighted 1.8 kilo! I baked it in a 24 cm long and 8 cm deep bread tin. Why did I go so big? I had quite a few carrots to use after Salusbury school Summer fête.
I used Felicity Cloake's recipe but I tweaked it. My carrot cake contains less sugar and less butter. I haven't used any cheese cottage either. In a nutshell it is a healthier carrot cake. In my humble opinion, it is also a better cake (yes, I know it sounds terribly arrogant), although some people may find it a little bit malty (according to my husband, Ben who has a sweet tooth, or two).
Ingredients (for an enormous carrot cake, for a normal one divide by 2):
-400g wholemeal flour (I mixed 150gr wholemeal spelt flour, 150gr wholemeal rye flour and 100gr plain white flour)
-2 tsp bicarbonate of soda
-220g butter, melted, plus extra for greasing
-200g soft light brown sugar
-6 free-range eggs
-1 tsp salt
-2 tsp ground cinnamon
-1 tsp grated nutmeg
-zest of 1 orange
-zest of 1 lemon
-100g sultanas or raisins
-600g carrots, peeled and grated (I cut the carrots into sticks and put them in a blender)
-100g pecans or walnuts, toasted and roughly chopped
-50g desiccated coconut
1. Preheat the oven to 160C and grease a 24 cm long bread/cake tin.
2. Put the melted butter, sugar and eggs into a large mixing bowl and whisk well until the ingredients are thoroughly combined and the mixture has almost doubled in volume.
3. Sift together the flour, bicarb, salt and spices and then fold very gently into the liquid mixture, being careful to knock as little air out as possible.
4. Fold in the remaining ingredients. Bake for about 50 minutes. Put a skewer in the cake to check how cooked it is.
5. If you are baking a big carrot cake it will need longer. You can reduce the heat and cook for another good 20, even 30 minutes. Keep an eye on it!