Friday, 28 August 2009


Well yes, I know I have been absent lately. Like all of us I am busy busy i could not even take a picture of my lovely carrots i pick up at Hackney city farm each week...still dirty, still tasting of the earth, still in need of lots of cleaning... So yes you got a "stock photo" But with the carrots I fresh, so flavourful, it would be a shame to just make veg or chicken stock out of not these carrots...with these I have been working on a fab gluten free, low fat recipe for carrot cake!!!

I know, its summer, we all try to get outside, do all sorts of activities and pack everything in before the suns goes away till next why bake cakes inside when i could just eat fresh fruit and make trifles and stay in the sun...Not sure!!! I love fresh fruit, and please buy and eat as much as you can while its ripe, local and cheap...but i must say...I felt inspired to make a cake for the courses I teach...I need to do a bit of baking that not only is fresh and healthy but portionable, packable, and very kid friendly!!! So before i have my last lil bit of summer with a trip to southwest France with friends, I wanted to pass on this great, simple, and healthy carrot cake recipe that I have been working on for some of the communities I cook with/for. And how do you know its good...its been eaten too fast to take pictures!!!!!!!!!!!!!!!!!!!!!!!

400g ( 3 cups) flour ( we use gluten free) SIFTED PLEASE
1.5 t baking soda ( bicarbonate of soda)
2 t baking powder
1 t salt
2 t mixed spice powder
250 g (1.5 cup) sugar
4 eggs, beaten
100 ml( 1/3 cup) vegetable oil
250 ml(1 1/3 cups) applesauce
300g ( 3 cups) carrots , peeled and grated
250g ( 1 cup) pineapple chunks, fresh
75g ( 1/2 cup) chopped nuts ( pecans or walnuts will do)

150 g ( 8oz) low fat cream cheese
150g (1/2 cup) powdered sugar
low fat yogurt

  1. Preheat oven to 190 C ( 375 F)
  2. Grease two round ( or one large rectangle) baking tins.
  3. Sift dry ingredients ( flour, baking soda, baking powder, salt and mixed spice) in a bowl with sugar.
  4. Mix eggs with applesauce, oil, pineapple, carrot and walnuts in a large bowl.
  5. Add dry ingredients to wet and fold gently. Do not over mix
  6. Pour cake batter into baking tin and bake for 40 minutes in center of oven.
  7. Check if cake is done by putting a thin wooden skewer into cake and observe if batter sticks to skewer, if so the cake is not done. If skewer comes out dry then you and the cake are golden!!
  8. Remove cake from oven and let cool in tin.
  9. Combine cream cheese and sugar into your icing and you may sub in some low fat yogurt for some cream cheese to this if you want a thinner and even lower fat icing that will be looser less hard.
  10. If you want to layer the icing between the cakes, let cake cool completely, make sure icing is quite stiff ( refrigerate for an hour) and then spread thoroughly, refrigerate again and then enjoy!!!

Need a quick dessert while having a bbq...grill some peaches and then serve with honey and mint tossed yogurt.

Or as we did in our Dad BBQ cookery that I teach...slice a banana down the middle (in the skin) toss in some chunks of dark chocolate and put it on your still smoldering bbq/grill and cook till soft and gooey on inside and charred black on the skin ( I got this recipe from a friend I must confess,...but its too easy and good to not pass on!!!)...

Simple...fresh fruit and veg my friends...tis the them while you can...and can them for when you cant!!!

1 comment:

  1. Another option is to grill the banana all sides until is black and soft. Then slice with a knife and put in a spoon of ice cream while it is still piping hot. Add syrup if you fancy.