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I have a confession to make: *whispers* I don’t actually love chocolate cake or chocolate but I have a very willing crew of tasters on my side.

What I do love more than anything else is a good carrot cake. So here is my ultimate recipe for the good stuff.

The great thing about carrot cake (well, in my humble opinion) is that it is very forgiving, you can add or take out ingredients as you like

Turn oven onto 180C/375F

2 cups flour

2 teaspoons baking powder

¼ teaspoon salt

2 teaspoons cinnamon (use according to taste, a bit of nutmeg doesn’t do any harm either)

– Sift all the above into a bowl

In another bowl combine:

3 eggs

¾ cup yoghurt (I use low fat Greek yoghurt)

¾ cup sunflower or canola oil

1 ½ cups brown sugar (or white if you don’t have brown)

2 teaspoons vanilla extract

Mix well and then combine into the flour mixture

Now in another bowl (at this stage you may need to bribe somebody to do the washing up!) add:

2 cups grated carrot (I like them coarsely grated but if you find large bits of carrot in your carrot cake offensive, then grate it finely)

1 cup (yes!) flaked or shredded or desiccated coconut

1 cup chopped walnuts (this is where the stress management comes in because I just take a rolling pin and beat the living daylights out of the poor nuts)

¾  cup or more if you want raisins or sultanas or dried cranberries (are you getting the idea now?)

Juice from one orange (or just throw some juice of your choice into the mix – enough to stick it all together)

Now, fold this into the batter and mix it well (builds a bit of muscle I think)

Pour into a prepared pan and bake for about one hour

You will note that I don’t ice (frost) my cake because I like it as it is but I won’t stop you from doing it to your own cake!

Have your cake and eat it