Carrot Cake is a favourite of Farmer Nick and my eldest Alistair, yet everytime I look up a recipe I close the book again as it is just too much phaff for my liking. I like good healthy homemade food and bake a cake a day to keep my family in sweet treats, however I don’t have the time for complicated recipes. The answer of course was to create my own version. This recipe has all the taste of any carrot cake yet takes a matter of minutes to prepare. Perfect for any busy parent. Nick’s big Birthday party was my mission so the quality is large. You may want to half everything for a regular 8 inch tin size cake.
200g packet of stoned dates
400g Self Raising wholemeal Flour
200g self raising white flour
200g Demerara Sugar
200g granulated sugar
200g Plain Yogurt
200g Sunflower Oil
200g natural yogurt
2 large eggs
2 teaspoons vanilla essence
4 tablespoons of mixed spice
2 Tablespoons butter
2 tablespoons soft cheese like Philadelphia
1 teaspoon Vanilla essence
Peel and chop the carrots and place them and the stoned dates in a food processor. Whiz into fine pieces.
Add all other ingredients and mix well.
Turn into an oven tray lined with baking paper or two greased 8 inch cake tins.
Cover loosely in foil and Bake in a fan oven at 180 degrees for about an hour until just firm to touch.
Leave to cool then make the icing
Combine the butter, soft cheese and vanilla essence and add icing sugar until you reach a spreading consistency.
Spread and decorate to your taste.
I used one tray bake cake and one round tin cake (one and half times the ingredients here) to make a three dimensional version of the Acropolis for Nick’s Greek Themed birthday party. This was more than enough for 20 people.
“Tales from the farmers wife” shares the funny and interesting happenings on our lovely holiday farm with Farmer Nick and our 6 children. A behind the scenes look on balancing family, farming, the holiday business and cooking for all.