When I was younger, I was always confused by carrot cake... because a cake with vegetables... are you sure? However, I have later come to realise, carrot cake just works! Mostly because carrots are a sweet vegetable... but by this logical you should be able to make sweetcorn cake (if anyone does try this pls tag us on Instagram I am genuinely curious...). Regardless, carrot cake is a classic and I encourage you be adventurous - add nuts, cinnamon or even nutmeg for a heartier taste!
INGREDIENTS:
1 cup of self raising flour
3/4 tsp baking powder
3/4 tsp bicarbonate of soda
1/s tsp cinnamon powder
3 tbsp oil
1/3 cup of sugar
1/4 cup of soya milk
1 tbsp apple cider vinegar
1 tsp vanilla essense
3/4 cup of grated carrot
METHOD:
Grease a small cake tin and preheat the oven to 170 degrees celcius
Mix together the milk, oil, sugar, vinegar and vanilla essence until the sugar dissolves - this step is crucial! Make sure the entire mixture is combined throughly
Sift over this mixture the flour, baking powder, bicarbonate of soda and cinnamon
Mix together thoroughly until combined and add in the grated carrots
Ensure the mixture is even throughout and pour into your cake tin
Bake for 35-40 minutes and check the cake is baked by poking a skewer into centre
After the cake has been baked wait for it too cool completely before attempting to lift out of the tin
Decorate with buttercream, icing sugar or simply enjoy it without additional frosting
Feel free to tag us on Instagram if you have tried this recipe, we love looking at people's recreations!
Yours,
The Humble Veggie x
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