Wednesday, August 4, 2010

Carrot Cake Recipe

An attractive and appetizing way to encourage your children to eat vegetables.

  • 225ml (8fl oz) oil
  • 125g (6oz) brown sugar
  • 110nk (4fl oz) honey
  • 325ml (12fl oz) soya milk
  • 700g (1 1/2lb) plain wholewheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground mutmeg or allspice
  • 225g (8oz) grated carrot
  • 110g (4oz) chopped walnuts
  • 110g (4oz) raisins
  • 200g (7oz) creamed coconut
  • finely grated rind of 1/2 lemon
  • 3-4 tablespoons icing sugar, to taste
  • 3 tablespoons fresh lemon juice
  • 75-100ml (2 1/2 - 3 1/2fl oz) hot water
  • 6 dessertspoons lightly toasted dessicated coconut

Preheat the oven to 180C/350F/Gas Mark 4.  Oil a 25cm (10in) ring-shaped cake tin.  Blend the oil and sugar; add the honey and soya milk, and beat together.  Combine the flour, baking powder, salt, and spices, and add to the oil mixture.  Add the carrots, walnuts, and raisins; mix well and place in  the pan.

Bake in the oven for 55 minutes, or until a skewer inserted in the thickest part of the cake comes out clean.  Allow the cake to cool for 5 minutes in the pan, and then turn out onto a wire rack.

To make the icing, beat together the creamed coconut, lemon rind, icing sugar, and lemon juice with enough hot water to give the mixture a spreading consistency.  Spread the icing over the cooled cake, and then sprinkle evenly with the lightly toasted coconut.
Makes a 25cm (10in) ring-shaped cake.

Source from Yoga Mind & Body by Sivananda Yoga Vedanta Centre