Carrot Peeling Cake with Cinnamon Icing
User Reviews
5
Carrot Peeling Cake with Cinnamon Icing
Description
This cake is unique in utilizing carrot peelings, which are blitzed finely and folded into a batter made from eggs, sugar, vegetable oil, Greek yogurt, and vanilla. Wholemeal self-raising flour is combined with baking powder, cinnamon, nutmeg, ginger, allspice, and salt to infuse the cake with warm, spicy undertones. Raisins contribute bursts of sweetness. The mixture is baked in a lined 9-inch cake tin until set and lightly golden.
The finished cake has a moist, tender crumb with spice flavors that complement the carrot base. The cinnamon icing, made from creamed butter, icing sugar, vanilla, milk, and ground cinnamon, is spread over the cooled cake, adding a creamy sweetness with a gentle spice that enhances the carrot flavor while providing an attractive finish.
This cake is a good way to use carrot scraps and offers a comforting treat with notable texture from the raisins and a fragrant, spiced character. It can be served as a snack or dessert alongside tea or coffee.
Ingredients
- 3 carrot peelings washed, organic, handfuls
- 3 eggs large, organic, free-range
- ¾ cup granulated sugar 150g
- ½ cup vegetable oil 120 ml
- 1 cup Greek yogurt plain, 120 g
- 1 teaspoon vanilla extract
- ½ cup raisins 75 g
- 1 ½ cup self-raising wholemeal flour 200 g
- 2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
- pinch of sea salt
For the Cinnamon Icing
- ⅓ cup butter unsalted, softened, 75 g
- 1 ½ cups icing sugar powdered, 200 g
- 1 teaspoon vanilla extract
- 1 teaspoon milk
- ¼ teaspoon ground cinnamon
Instructions
- Preheat oven to 180C/350F. Grease a 9” cake tin and line the bottom with baking parchment.
- Gather all of the peeling scraps and blitz in a blender or hand blender until finely grated. Set aside.
- In a large bowl or stand mixer, beat the eggs, sugar, oil, yogurt and vanilla together well. Stir in the finely grated carrot and raisins.
- Sift in the flour, baking powder, spices and salt (adding any sieved out bran back into the bowl) and gently mix.
- Pour into the prepared pan and bake for 35-40 minutes or until an inserted skewer comes out clean.
- Leave to cool in the tin for 10 minutes and then remove to cool completely.
- For the cinnamon icing, beat the butter until smooth, then add the powdered icing sugar, vanilla, milk and cinnamon and beat to combine. Frost the cake when it is completely cool.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Calories | 390kcal | 20% |
| Carbohydrates | 52g | 17% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 69mg | 23% |
| Sodium | 88mg | 4% |
| Potassium | 274mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 34g | 68% |
| Vitamin A | 285IU | 6% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 90mg | 9% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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