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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 .....

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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

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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

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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
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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.

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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.

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Mon 12-Nov-12
4:27 pm
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Sooliz
Somerset

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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

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Wed 14-Nov-12
7:19 pm
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JoannaS
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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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