This week in my local Aldi I picked up a 1.5kg bag of carrots, it seemed silly not to - they were a great price and I had a notion that somewhere in my weekend I could feel a Carrot Cake coming on.
The need to make cake occurred whilst peeling the carrots for the Sunday Roast - so I teamed up with my daughter......who was, as she has been all weekend, absorbed in a book........and came up with the deliciously moist - very moorish cake.
We would however like to thank our neighbours who provided the eggs - as we needed four - I have already snuck a plate of cake on to your dining room table - I hope it doesn't freak you out too much when you find it there!
The good news is that there is absolutely noting complicated about this cake, or how you go about making it.
Most of the ingredients you will probably have in your cupboards - but the one thing you will have to source if you don't already have it is ground 'All Spice'. A carrot cake is not a carrot cake without this addition - but you should be able to find it easily in mainstream supermarkets. I always buy mine as a refil pack and keep it in a small jar
Peel and chop 600g carrots - cook until mushy. Drain (retaining a little of the cooking water).
Wizz to a smooth puree, with a little of the cooking water.
Preheat the oven to 180C
In the meantime take 300g Caster Sugar and dissolve (it works best if you use a whisk) in 300ml Olive oil.
Break four eggs in to a seperate bowl and beat, add 1 tsp of Vanilla Essence.
In a sparate bowl sieve 400g of plain flour and combine with 1tsp of baking powder and 2tsp of ground all spice
Wash and dry 200g of raisins.
Fold the carrot mixture into the oil mixture
Beat in the eggs, fold in the raisins, fold in flour and turn into a lined greased cake tin
The cake takes 1hr in the oven. Allow to cool before eating .......if you can resist!