International Carrot Day
International Carrot Day was started in 2003 to spread knowledge throughout the globe about the humble carrot and all it can offer us. Carrots are usually orange although purple, white, yellow & red varieties can also be found. A versatile root vegetable, they can be boiled, eaten raw, juiced or baked in cakes. A good source of vitamin A, carrots also provide dietary fibre & vitamins K & B6.
If you don’t fancy slurping a healthy carrot juice drink or a warming carrot & coriander soup, how about baking some carrot cake instead:
9oz (250g) wholemeal plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
9oz (250g) soft brown sugar
1 tsp cinnamon
1/2 tsp salt
8fl oz (240ml) oil
5oz (150g) crushed pineapple
9oz (250g) carrots – grated
1 tsp vanilla essence
Cream Cheese Frosting:
2oz (50g) cream cheese
1oz (25g) soft butter or margarine
6oz (175g) icing sugar
1 tsp vanilla essence milk
Grease & line a 9 inch square tin. Pre-heat oven to 180C/Gas Mark 4.
Mix the dry ingredients.
Beat the eggs with a fork & add oil, carrots, pineapple (I like to add some of the juice as well) & vanilla essence. Add the moist ingredients to the dry & beat until smooth.
Bake for 40 minutes until golden & a skewer comes out clean or the sponge springs back into place when gently pressed. Allow to cool for 10 minutes before turning onto a wire rack.
When cool, cream butter & cheese together & add vanilla essence. Gradually blend in the icing sugar, adding milk if necessary to obtain a creamy texture.
Spread over the cake & leave to set slightly before cutting into slices.
Sprinkle with chopped nuts to decorate if desired.