carrot – My Whisk and I

Carrot-Pineapple Cake

August 25, 2024August 19, 2024by Karen ClaassenLeave a Comment

625ml flour
10ml baking powder
7,5ml bicarbonate of soda
15ml ground mixed spice
5ml salt
375ml brown sugar
310ml sunflower oil
62ml smooth apricot jam
4 eggs
500ml grated carrot
1 x 440g tin of crushed pineapple, drained
125ml pean nuts, chopped

Preheat your oven too 190℃ and spray a ring tin with cooking spray. Coat the sprayed tin with dried breadcrumbs and shake out the rest. Set aside.
Sift the flour, baking powder, bicarbonate of soda, mixed spice and salt into a bowl. Set aside.
Add the sugar and oil to the bowl of a stand mixer fitter with the paddle attachment and beat on high speed for 2 minutes.
Add small amount of the apricot jam to the mixture with the machine running on medium speed.
With the mixer still running, add the eggs one-by-one.
Scrape down and mix on high speed for a minute or so.
Add the carrot, pineapple and nuts and mix on a low speed until the ingredients are well incorporated.
Take the bowl from the mixer and add the flour mixture.
Fold together until fully incorporated.
Pour the batter into the prepared baking tin and bake for 45 minutes.
Remove from the oven and allow to stand on a cooling rack for 10 minutes before inverting the cake onto a serving platter.
Cool the cake completely before icing.

Cream Cheese Icing:
60g butter, room temperature
125g cream cheese, room temperature
30ml milk
2,5ml vanilla
125g icing sugar, sifted

Beat the butter and cream cheese together until soft and fluffy, scraping down every now and then.
Keep the mixer running and drizzle in the milk and vanilla.
Add the icing sugar a spoonful at a time until you have a smooth mixture.
Spread the cream cheese icing on the cake and scatter a handful of pecan nuts over.

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Vegetable Bake

October 24, 2023September 25, 2023by Karen ClaassenLeave a Comment

3 eggs
60ml + 60ml greek yoghurt
150ml vegetable oil
500ml flour
5ml baking powder
5ml smoked paprika
2,5ml white pepper
5ml salt
250ml grated mozzarella cheese
250ml crumbed feta cheese
250ml grated zucchini
125ml grated carrot
2 spring onions, sliced
30ml chopped parsley
45ml dried breadcrumbs
15ml sesame seeds

Preheat your oven to 180℃ and spray a ceramic dish of about 28cm x 20cm with cooking spray.
Add the eggs, 60ml yoghurt and vegetable oil to a large mixing bowl and whisk together.
Add the flour, baking powder, paprika, pepper and salt.
Add the mozzarella, feta, zucchini, carrot, spring onion and parsley and mix through to a very stiff batter.
Mix the dried breadcrumbs and sesame seeds in a small bowl.
Spoon the batter into the prepared baking dish and scatter over the breadcrumb mixture.
Bake in the oven for 35 minutes.
Serve the vegetable bake with the remaining yoghurt drizzled over.

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Carrot Muffins

March 20, 2023March 18, 2023by Karen ClaassenLeave a Comment

This recipe makes 12 muffins but can easily be doubled. You may also keep the batter in the refrigerator for a week. Be sure to take the batter out and leave it at room temperature for 40 minutes BEFORE baking. They store really well in a sealed container.

50ml + 200ml buttermilk
6ml bicarbonate of soda

375ml bran
125ml boiling water
60ml butter, melted
190ml brown sugar
1 egg, beaten
160ml flour
160ml wholewheat flour
2ml salt
125ml grated carrot
125ml pecan nuts, roughly chopped

Preheat your oven to 220℃ and line a 12-hole muffin tin with paper cups.
Pour the 50ml buttermilk into a small bowl, sprinkle in the bicarbonate of soda and stir to dissolve. Set aside.
Add the bran to a large mixing bowl and pour over the boiling water. Stir through.
Drizzle over the melted butter and stir together.
Now add the brown sugar, egg and 200ml buttermilk.
Pour the buttermilk and bicarb into the mixture and stir through.|Add the flour, wholewheat flour, salt, grated carrot and nuts and mix together.
Divide the mixture between the paper cups and bake for 20 minutes.
Cool the muffins on a wire rack and keep stored in an airtight container.