Tuesday, 9 September 2014
Rainbow Carrot Cake
Ostensibly the most ordinary of Carrot Cakes this is in fact a colourful celebration of our magnificent crop - the cake is a melange of the conventional orange carrot, the Limburg yellow, and the splendidly named purple haze. I have gone for a traditional cake: butter, spices, lemon icing. But my foray into the world of carrot cake recipes has shown that they are many in number and variation. This is only therefore the beginning of the odyssey.
Cream 200g Butter with 150g Sugar. Beat in 4 Eggs. Fold in 275g Spelt Flour, 1 tsp Baking Powder, 1 tsp Bicarb, 2 tsp Cinnamon, 1 tsp Ginger, 1 tsp Nutmeg. Then fold in five grated multicoloured carrots, 2 in. grated Ginger and a handful of Walnuts. Bake in a lined loaftin for about 40 mins at 180C until cooked through.
I made the icing by creaming butter and mixing in icing sugar, lemon juice, lemon zest and mascarpone to taste. A bit too sloppy perhaps... still delicious.