So, to make this you need a blender large enough to hold a whole tub of cake mix. This isn’t a serious problem for me and Mr Chopper, who has a rather large belly. If your blender isn’t big enough then you can remove everything after a bit and continue with a hand mixer. or you can grate the carrots and chop up the pineapple and crush the walnuts separately, like in a normal recipe. Or you can do your chopping in shifts, and mix everything up in a big bowl with a spoon at the end. I think that’d be how I would do it without my faithful friend.
I just really liked how everything was originally done in a single bowl. You know that one bowl recipes are my favourite.
Also, this cake is so vege-packed that it’s almost a salad. Coleslaw, to be exact, what with all the shredded carrots. Healthy cake.
You would eat a salad as a meal. Hence, if this cake = salad, and salad potentially = lunch or dinner, therefore cake = lunch or dinner.
I haven’t included breakfast because I feel absolutely no guilt about eating cake for breakfast.
I do dread the day when the thunderthighs come to claim me. In the mean time, let us, with this cake, toast to the strength of the gates of Tartarus.
Healthy-as-Coleslaw Carrot Cake
Adapted, barely, from Quirky Cooking. Awesome idea, I love cakes that you can just mix and pour.
200g carrots – peeled and quartered
300g pineapple chunks – if canned, drain well
2 large eggs
1 teasp vanilla essence
1 teasp cinnamon
2 teasp baking soda
¾ teasp salt
75g walnuts, whole OR equivalent weight shredded coconut
Oven temperature: 165 degrees C, for an hour to an hour and a half. Cupcakes only take about 30 to 40 minutes.
Yield: 1 bundt cake, or 12 cupcakes. Or a large loaf. Don’t use a regular cake tin, or the middle of the cake won’t cook properly. Instead, flour a small glass or ramkin and place it in the middle of the tin.
- Grease / flour bundt tin.
- Dump the following in a blender for about 5 seconds, and chop until it reaches the texture of grated carrot – carrot, pineapple (if using fresh), eggs, oil, honey, vanilla. Remove and set aside if your blender has a small capacity, otherwise just leave it in the blender.
- Blend the following on high for about 5 seconds – flour, cinnamon, baking soda, salt, walnuts / coconut, pineapple (if using canned).
- If you have set aside your carrot mixture, now is the time to mix in the flour et al, pretty thoroughly. Then mix in the raisins.
- Bake! Then set aside until it cools / chill it.
Eating suggestion: wait for the cake to cool fully before eating, or put it in the fridge for a bit. This is a super moist cake, so if you don’t do this it will be a little wobbly on the inside.
Orange Cream Cheese Honey Icing
Adapted from Janie Turner and Sam Joffe in “Fast and Easy Cooking”.
1 tablesp granulated sugar
Rind of 1 large unwaxed orange, thin peelings of skin only – or any other citrus fruit
300g cream cheese, softened
15 – 30g runny honey
Yield: the top of one 8” cake.
- Blend granulated sugar with the orange peelings to get them to squish together.
- Add cream cheese and honey, keep blending for about 20 seconds.
- If you like, after this you can whisk at medium speed for about 30 seconds to get a fluffier icing. The blender has taken most of the work out of this so you don’t need to do it for long.