Friday, 8 May 2020

Beltane Carrot Cake

Each Sabbat I like to cook something special or seasonal. For Beltane I made a Carrot Cake. It actually took me all day to make this, as I kept getting distracted, but I got there in the end, and it was well worth it.

I’m going to give you the original recipe, but obviously you can swap certain ingredients out to cater for Gluten-free or vegan diets.

You will need:

235ml oil
100g natural yoghurt
4 large eggs
1 1/2 tsp vanilla extract
1 orange zested
265g self-raising flour
335g muscavado sugar
2 1/2 tsp ground cinnamon
1/4 tsp nutmeg
265g grated carrot
100g raisins
100g walnuts roughly chopped
100g unsalted butter
300g icing sugar
100g full fat cream cheese

1. Line two 20cm cake tins. Heat the oven.
2. Whisk the oil, eggs, yoghurt, vanilla, and zest together in a jug.
3. Mix the flour, sugar, nutmeg, and cinnamon in a bowl.
4. Add the wet ingredients to the bowl.
5. Add in the carrots, raisins, and half the nuts.
6. Split into two tins and bake.
7. When the cakes have cooled and are ready to ice - beat the sugar and butter together. Work the cream cheese into the mixture but by bit. Ice the cake and sprinkle on the nuts.

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