So, Simon munched through his healthy snacks; this combined with my love of the Flipboard App has called for a mid-week bake (I was building a motorbike engine out of gum-paste anyway so I may as well have had something going on behind the scenes in the kitchen).
So from my blog feed I ran across this recipe from Scrambled Megs for “the best carrot cake”! The best ever you say *raises eyebrow*? Carrot cake you say *raises other eyebrow*.
I am always intrigued and slightly skeptical of superlative recipes but I thought I’d give it a read through…
The more I read the more excited I became! This recipe has NO SUGAR! Let’s not get all pedantic about natural fruit sugars and other sweet things, let’s be happy to say there is nothing I’d stir into my Darjeeling.
The recipe also has NO BUTTER! OK, OK there is oil in there but this gives the option of picking which oil you want to use, vegetable? almond? perhaps coconut?! (ooooh, coconut)
Was this the recipe I had been waiting for; something built on a back bone of banana and carrot? Sweetened with dates and raisins? A cake I wouldn’t feel too bad about munching through the whole thing sat on the sofa watching The Glee Project?
AND, IT IS DESCRIBED AS THE BEST?!?! (The post has since been changed and it’s now not titled “the best”)
It must be made and made right now!
As usual I made a few minor tweaks:
- I switched the wholemeal flour for this malted stone ground because it looked lovely (I’m a sucker for a pretty package) and it was on offer (I’m a supermarket raccoon):
- I used 1 tbsn sesame oil and 5 of ground nut.
- I decided it would be easier for Simon to take small cakes to work than it would be to have a nine-incher poking out his Mulberry satchel…out come the cupcake cases.
First things first, they took about 20-25 minutes; You know the drill, they’re done when a
skewer (erm, who has a skewer?) toothpick comes out clean. I got 12 cupcake size and 6 big muffins…I’d halve the recipe next time (yes, half 3 eggs, you heard me).
These are not cupcake cakes! I knew it from the start of the mixture, too thick and full of stuff. You expect a cupcake to be light and fluffy and well risen…we are definitely in muffin country here!
The edible equivalent of the hippo in the tutu from Fantasia, but with a drizzle of the honey/cream cheese icing (NO SUGAR! I’M SO IMPRESSED) I think they were partially salvaged.
They may not be winning any beauty pageants but sweet baby Jesus they are GOOOOOOOOD!
Not like the cranberry loaf which was “healthy” good, these are MARVELLOUS and surprisingly quite sweet!
They are dense and moist like a proper muffin should be and they have a great spice to them. It’s the crunch of a walnut piece combined with the slight resistance of coconut and grated carrot, accented by the occasional burst of raisin…makes me totally colon capital “d”…DIVINE! Total cake heaven!
This carrot cake isn’t the soggy brick of uniform colour and texture you find in most places; it is a cornucopia of interest…textures, flavours a total Thai full body massage for the mouth.
“Carrot Cake” sells this recipe short as there are so many flavours working together I’d rather call it…erm, Carro-nana-nut cakes (making names up, not my thing).
Let’s also not forget that THESE ARE HEALTHY! PRACTICALLY A VEGATABLE DISH!
I’m making them again very soon…I may add a handful of the cranberry mountain stored in the freezer and I’ll do a nutritional break down to check just how healthy they are.
Our feline overlord approved…
Healthy, really tasty, I’m not sure why Scrambled Megs changed the name as I would agree with the first title: BEST CARROT CAKE!