'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.
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.
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.
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.
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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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.
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