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Carrot cake
Wed 12-Sep-12
9:26 pm
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Terrier
York

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'specially for Rob, but free for anyone to try..

Primrose bakery cupcakes (or big cake)

Peel & finely grate 225g of carrots, drain off (and drink) any excess liquid, stir in 130g raisins and put to one side in a large bowl.

Beat together 2 large eggs and 130g caster sugar for several minutes, add 120ml corn or vegetable oil, half tsp vanilla extract, & grated zest of 1 orange and beat well.

Sift together 120g plain flour, 1 tsp bicarb of soda & 1 tsp cinnamon and then gradually add to the egg & sugar mixture, beating well between each addition. Pour all this mixture into the carrots & raisins and mix together using a wooden spoon.

Spoon into cupcake cases and bake in oven for 25 mins (160deg fan/180 deg elec/gas mark4) - makes 15-18 cupcakes.

Rob - You might want to add half the quantities again for a large cake - so something like 340g carrots, 200g raisins etc...according to the book, baking time should not be that different from for cupcakes.

Thu 13-Sep-12
12:07 am
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brightspark
Wilts

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Jan, that sounds lovely - but I think a large cake will take more like 45 mins to 1 hour. At least, mine does !! smile.

I sometimes add dates to mine, just for a different taste, and another time, some honey - it all depends on what's in the cupboard!! whistle

Mmm - just fancy some nice carrot cake .....

"How do you spell 'Love'?" (Piglet). 

"You don't spell it, you feel it" (Pooh).

 'A hug,' said Pooh 'is always the right size!' 

Thu 13-Sep-12
1:36 pm
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Rob12
London, UK

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This is brilliant, thank you!

 

I actually need to bake two dozen carrot cake cupcakes and two dozen red velvet cupcakes for next week Wednesday...so this is perfect.

Thu 13-Sep-12
2:03 pm
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Toffeeapple
North Bucks

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Are you having a birthday party?  Will you have balloons and jelly? big_laugh

I'll try that again!

Thu 13-Sep-12
9:19 pm
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Terrier
York

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I can give you a red velvet from another book if you like...

Val, I hear what you're saying, but in the primrose book, it gives the same baking time for both large and small cakes.... just checked and definitely, as I mentioned there isn't a recipe for a large carrot cake, but for the vanilla/chocolate/ coffee & walnut, they all say the same.

Fri 14-Sep-12
5:48 pm
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brightspark
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Oh Jan, all this talk about carrot cake - just a wonderful moist cake, and so delicious. Who can resist it?

I suppose we just have to try it out, and if it's cooked, great! If not, just leave it in the oven for a while longer, no worries!   ok

"How do you spell 'Love'?" (Piglet). 

"You don't spell it, you feel it" (Pooh).

 'A hug,' said Pooh 'is always the right size!' 

Fri 14-Sep-12
6:58 pm
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Toffeeapple
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brightspark said:

Oh Jan, all this talk about carrot cake - just a wonderful moist cake, and so delicious. Who can resist it?

I can!  big_laugh

I'll try that again!

Fri 14-Sep-12
11:29 pm
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brightspark
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Toffeeapple said:

brightspark said:

Oh Jan, all this talk about carrot cake - just a wonderful moist cake, and so delicious. Who can resist it?

I can!  big_laugh

 

That's just not right !!!!!! laugh  big_hug

"How do you spell 'Love'?" (Piglet). 

"You don't spell it, you feel it" (Pooh).

 'A hug,' said Pooh 'is always the right size!' 

Sat 15-Sep-12
4:48 pm
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Rob12
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Terrier said:

I can give you a red velvet from another book if you like...

Val, I hear what you're saying, but in the primrose book, it gives the same baking time for both large and small cakes.... just checked and definitely, as I mentioned there isn't a recipe for a large carrot cake, but for the vanilla/chocolate/ coffee & walnut, they all say the same.

I would love the red velvet recipe please!  My friend is having her 45th birthday party this coming Saturday - I am out of the country but am baking up the cupcakes for collection Wednesday. The carrot cake will definitely hold over (ours is still good...).  I am hoping the red velvet will stand as well.

Sun 16-Sep-12
11:17 pm
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Terrier
York

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ok Rob, will post in the baking section.

Mon 12-Nov-12
4:23 pm
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mike.
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At the weekend I had a go at making a carrot cake but used apple sauce instead of vegetable oil. This was after being given a bag of apples and trying to find a use for them. Emma pointed out that some recipes suggest using the sauce as an oil substitute.

I chopped the apples and simmered in half an inch of water until they had started to break down. I then liquidized the apples to make a smooth sauce. I followed Delia Smith's carrot cake recipe but replaced the oil with an equal volume of the apple sauce. I also reduced the amount of sugar from 6oz to 4oz.

Image Enlarger

The cake probably needed a bit longer in the oven. Even after 50 minutes it was a bit soft in the middle but it tasted pretty good.

Visit my blog for food, drink, photography and hamsters.

Mon 12-Nov-12
4:27 pm
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Sooliz
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Oh yum Mike, what a good idea.  Looks delish!

learning to love veg…..except celery :-O

Mon 12-Nov-12
10:28 pm
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brightspark
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Yep, Mike, that looks very edible - yum. I wouldn't mind a piece right now with a cup of tea! i_am_hungry

"How do you spell 'Love'?" (Piglet). 

"You don't spell it, you feel it" (Pooh).

 'A hug,' said Pooh 'is always the right size!' 

Wed 14-Nov-12
7:19 pm
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JoannaS
Latvia

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If you are still stumped as to what to do with the applesauce you can make a recipe I was given I thought I had posted it but I can't find it.

HOLIDAY FRUIT CAKE.
1/2 cup of each raisins, cherries etc

1 1/2 flour

1/2 cup of each brown and white sugar

1 teaspoon of ground cloves, cinnamon, allspice and salt 1 cup of hazelnuts [ walnuts can be used]
1 tablespoon of baking powder

4 tablespoons of butter melted

1 cup of thick applesauce.

Stir everything together and bake for 1 1/2 hours at 150c (or about 45 mins 180C - my oven gets a bit too hot)

I often use only 1/2 cup of sugar to 3 cups of flour, I don't bother with the nuts as we get cold sores after eating them, I use 4 tablespoons of oil instead of butter and vary the fruit I add. Just to keep it in the subject, I have even used it with some grated carrot too. cheers

Wed 14-Nov-12
7:47 pm
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Toffeeapple
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Jo, is that one and a half cups of flour?  And, are you sure about Tablespoon of Baking Powder?  Seems an awful lot to me.

I'll try that again!

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