General Chat

Whirley, have to go off now for the evening meal, but will be back tomorrow to answer your query.
Julia in Derbyshire

Awww bless....lol

Just for a laugh, ladies, when my granddaughter was about 12, she attempted to make a carrot cake, no adults about, and wondered what went wrong, she had used frozen carrots. She'll kill me if she gets to read this, shes 32 now and a good cook.

Julia, I am gonna pick your brain soon, as I need some advice on a cooking thingy and I recon you'll be able to help..............

Thanks everyone, made a list of the things I need and will make it tomorrow.

Julia, this carrot cake recipe keeps really well, but it will also freeze, so it's worth making that size.

I'll have a look to see, but most recipes are for the 8 inch tins, you could divide the ingredients though...use about two thirds instead.

TeresaW - I have bookmarked this recipe, until I can get to it. Please don't take it off, will you. I noticed your recipe is for a 6" tin. I have recently set up with smaller baking tins, as there is now only the two of us, and would like recipes for smaller tins if you have anymore. I am particularly interested in a Pineapple Upside down Cake, which I fancy making this week.
Thanks you very much
Julia in Derbyshire

PS: Whirley, I use mine up in the different ways you have suggested. Very economical

you could always make a carrot soup (add potatoes and other veg if you want) or cook carrots, mash em up with mash spuds so it's almost a puree, lovely.....oh and add garlic last 10 minutes to end of cooking the spuds/carrots) :)

2 rounded teaspoons baking powder
pinch of salt
1 level teaspoon cinnamon
6oz wholemeal flour
4oz grated carrot
4oz margarine
4oz soft dark brown sugar (muscovado is good)
grated zest of ½ orange
2 large eggs
about 1 tablespoon milk

1. Sift baking powder, salt and cinnamon into the flour and mix well.
2. Mix in grated carrot
3. Cream margarine and sugar until light and fluffy, Add orange zest.
4. Add eggs one at a time, beating well, and spoon in a little of the flour mix as you go. (It will curdle a bit but that’s ok)
5. Gradually mix in flour. Add milk a little at a time until consistency is soft but not runny.
6. Grease a 15cm/6 inch round cake tin, and line base with greased, greaseproof paper. Tip in the mixture.
7. Bake in a moderate oven, Gas 3, 325F, 160c for 45 mins to 1 hour.

To ice, mix one small tub of Philadelphia, 1 teaspoon of icing sugar and a tiny bit of finely grated orange zest, spread evenly on top of cake.

You can add a handful of chopped walnuts to the cake mixture too if you want.

Helen ... Grandaughter made one here last time she stayed ... googled it ... know she had to use veg oil. It was lovely.

If i ever have any left over they aren't around long enough to make a cake.....i do love a raw carrot lol

Yes I do, hang on and I'll get it typed out for you...

Does anyone have a good recipe for Carrot cake. Got some left over from the stewpack I brought and don't want to waste them. Never made it before so thought I'd have a go.