carrot cake Archives - A Bond Girl's Food Diary

I don’t make carrot cake as much as I should. I never really think of it, because I’m too obsessed with chocolate. Also, to be completely honest, grating things is my absolute least favourite kitchen activity, and I’m lazy. I hate grating carrots. You don’t have to grate chocolate for chocolate cake. It’s a shame, though, because carrot cake is great, particularly for spring. This pistachio carrot cake is simple, robust, and delicious.

It’s also surprisingly light. There’s no point pretending that because this cake’s got fruit and vegetables in it that it’s healthy, but it’s definitely not as heavy as the chocolate-fudge-caramel-frosting confections I usually pedal on here. It keeps very well because of the high moisture content of the carrot and pineapple. And everyone loves a good carrot cake.

Source

Adapted from and inspired by this recipe.

Notes

I have never put pineapple in carrot cake before, even though I have seen it in plenty of recipes. I always thought it was unnecessary. But this time I thought I’d give it a go, and I actually loved it. You can skip it if you like and it won’t ruin the cake, but I’d urge you to try it if you haven’t done so before.

This list of ingredients looks long, but it’s because it’s got a few spices and cupboard staples in it that you likely have knocking around.

Ingredients

240g all-purpose flour
2 tsp bicarbonate of soda
1/2 tsp salt
2 tsp ground cinnamon
1 tsp allspice
1 tsp ground ginger
3 large eggs, lightly beaten
350g light brown softsugar
130g coconut oil (or any flavourless oil like vegetable or corn)
130g buttermilk (or natural yoghurt)
2 tsp vanilla extract
180g freshly grated carrot
200g tinned or frozen pineapple
70g dessicated coconut
100g chopped pistachios

cream cheese icing

450g cream cheese
120g butter, room temperature
250g icing sugar
1 tsp vanilla extract

handful of chopped pistachios

Method

Get the butter for your icing out of the fridge first. Thank me later.
Preheat the oven to 175C. Grease and line two matching cake tins (around 20cm in diameter). Put your flour, bicarbonate of soda, salt, cinnamon, allspice, and ginger in any bowl and give them a mix. In the bowl of an electric mixer (or by hand), beat the eggs and sugar together until combined. Beat in the oil, buttermilk, and vanilla. Mix in your dry ingredients until just combined, then fold in your grated carrot, pineapple, coconut, and pistachios.
Divide your cake mix evenly between the two cake tins. Bake for around 30 minutes, or until golden and set in the centre. Let the cakes cool completely before you try to ice them.
For the icing, beat the cream cheese and butter together until evenly combined. Beat in the icing sugar and vanilla – don’t overbeat because if you overmix cream cheese frosting it just goes runny. Put half the icing on one cake, top it with the other and finish with the rest of the icing. Sprinkle with your reserved pistachios.

Now, we all know that my favourite kind of cake is chocolate cake. But all types of cake are welcome here! I also have a lot of time for a good carrot cake. Carrot cake is a flavourful, comforting, pleasing option from the cake world, and I am always happy to see one. Here, we have carrot cake with a difference. This week, I am working with Indigo Herbs, who sell not just herbs but a wide range of high quality, organic, natural health products. With some fantastic ingredients from their online shop, I’ve created these gluten free carrot cake muffins.

These muffins are really simple to put together. You don’t need any special equipment, or any complicated baking skills. The muffins keep well, and are very portable. Packed full of carrots, walnuts, and dates, they’re great for an energy boost, and even a pretty legitimate breakfast choice.

Using walnut flour and coconut flour here means the muffins are gluten free, but also means they have a delicious and complex flavour. You can, of course, use regular gluten free flour, but if you’ve never worked with walnut or coconut flour before then this is a great easy introduction to these ingredients.

Similarly, you don’t have to use coconut sugar here, but it’s got a lovely coconut scent and flavour and a tempting, caramel-like colour.

Notes:

If you don’t need to make these muffins gluten free, or don’t have some of the more unusual baking ingredients listed here, then I’ve included alternative options.

I use tulip muffin cases for absolutely no reason other than I like the look of them. Standard muffin cases will work just as well.

The icing can certainly be skipped, if you prefer. It’s lovely with the muffins, but not essential if you’re trying to keep the sugar quantities down.

Ingredients:

140g unsalted butter, softened, plus extra for greasing
175g coconut sugar (or caster sugar)
250g carrots, grated
100g chopped dates
100g walnut flour and 100g coconut flour (or 200g gluten free self raising flour)
1 tsp cinnamon
1 tsp baking powder (gluten free if necessary)
3 eggs, beaten
50g walnuts, chopped
100g icing sugar
juice of 1 lemon

Method:

Heat your oven to 180C/ 160C fan/ gas 4. Line a 12 hole muffin tin with paper cases. In a large bowl, beat your butter and sugar together until creamy and well-combined. Stir in your grated carrots and chopped dates.
In another bowl, combine your flour(s), cinnamon, and baking powder. Begin to add your eggs to your carrot mixture, a little at a time, alternating with spoonfuls of the flour mixture, until everything is mixed together. Finally, mix in your walnuts.
Divide your mixture evenly between your 12 muffin cases. Bake for 15-18 minutes, or until firm and starting to turn golden. While they bake, pop your icing sugar (if using) in a large bowl and slowly drizzle in the lemon juice, mixing with a whisk or a fork, until you have a smooth, fairly thick but pourable icing – you might not need all of the lemon juice.
Let your muffins cool for 5-10 minutes, then drizzle with the icing.