A PASSION FOR CARROTS

Overheard in a café………..

Assistant: Do you want anything with your coffee?

Customer: Yes please, a piece of carrot cake.

Assistant: We have Passion cake…it’s got carrot cake in it.

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0 thoughts on “A PASSION FOR CARROTS

  1. I used to bake them, at a time in my life when I did a lot of cooking and baking. For some years now, I haven’t found much time for the kitchen in my life…

  2. Ha ha ha… what about this one then: Me and my (deaf) mother in Asda, at the checkout …. I realise I need batteries and have forgotten them so tell her I’m just nipping off to grab a pack …. I run up the store and am just making my choice from the oodles of different makes on offer when she bellows (deaf people always shout)
    Get DUREX, they last longer.
    ooooooohhhhhhhhh…. the embarrassment.

  3. I recognise what you say about the time of life and where the kitchen fits into it. Even a passionate carrot cake would have to be more than just tempting. 🙂

  4. O.H. has restricted hearing and some of his interpretations of what is, or is not, said, can be hilarious. Fortunately, he can most often, see the amusement in it. Other times, I have to choke back a laugh as whatever caused it could be awkward to explain. It’s form of artful expertise developed out of a kindly necessity.

    Ho hum.

  5. :)) :))

    Okay….haggis is not a cake. Haggis is a savoury meat-based food, not a sweet food.

    A well made carrot cake can be very good indeed. Remember, carrots are sweet and can blend well with cake.

    Passion cake is a different cake, usually with a mix of pineapple fruit, if prepared correctly.

    A recipe:

    * 75g light muscovado sugar
    * 175ml sunflower oil
    * 3 large eggs , lightly beaten
    * 140g grated carrots (about 3 medium)
    * 100g raisins
    * grated zest of 1 large orange
    * 175g self-raising flour
    * 1 tsp bicarbonate of soda
    * 1 tsp ground cinnamon
    * ½ tsp grated nutmeg (freshly grated will give you the best flavour)

    FOR THE FROSTING

    * 175g icing sugar
    * 1½-2 tbsp orange juice

    Method:

    Prep 1 hr – 1 hr 15 mins
    Including 40-45 minutes in the oven.
    Freezable

    Dairy-free

    Method

    1. Preheat the oven to 180C/Gas 4/fan 160C. Oil and line the base and sides of an 18cm square cake tin with baking parchment. The easiest way to do this is to cut two long strips the width of the tin and put each strip crossways, covering the base and sides of the tin, with a double layer in the base.
    2. Tip the sugar into a large mixing bowl, pour in the oil and add the eggs. Lightly mix with a wooden spoon. Stir in the grated carrots, raisins and orange rind.
    3. Mix the flour, bicarbonate of soda and spices, then sift into the bowl. Lightly mix all the ingredients – when everything is evenly amalgamated stop mixing. The mixture will be fairly soft and almost runny.
    4. Pour the mixture into the prepared tin and bake for 40- 45 minutes, until it feels firm and springy when you press it in the centre. Cool in the tin for 5 minutes, then turn it out, peel off the paper and cool on a wire rack. (You can freeze the cake at this point.)
    5. Beat together the frosting ingredients in a small bowl until smooth – you want the icing about as runny as single cream. Set the cake on a serving plate and boldly drizzle the icing back and forth in diagonal lines over the top, letting it drip down the sides.

    Another recipe:

    Ingredients

    *

    250g/9oz plain flour
    *

    2 tsp baking powder
    *

    1 tsp salt
    *

    1 tsp bicarbonate of soda
    *

    150g/6oz light brown sugar
    *

    50g/2oz walnuts, shells removed
    *

    220g/8oz canned pineapple slices, chopped
    *

    handful sultanas
    *

    2 ripe bananas, mashed
    *

    1 passion fruit, pulp only
    *

    150g/5oz carrots, grated
    *

    150ml/5fl oz corn oil
    *

    3 free-range eggs

    For the icing

    *

    125g/4oz butter, softened, plus extra for greasing
    *

    225g/8oz cream cheese
    *

    450g/1lb icing sugar
    *

    1 tsp vanilla extract
    *

    100g/3½oz creamed coconut, grated
    *

    50g/2oz crushed pecans, to decorate

    Preparation method

    1.

    Preheat the oven to 160C/320F/Gas 2.
    2.

    Sift the flour, baking powder, salt and bicarbonate of soda into a bowl and mix well.
    3.

    Add the sugar, walnuts, pineapple, sultanas, mashed banana, passion fruit pulp, grated carrot, oil and eggs and mix well to completely combine.
    4.

    Pour the cake mixture into a greased 22.5cm/9in cake tin and place into the oven to bake for 1-1¼ hours, or until cooked through. Test by pushing a skewer into the centre of the cake. If the skewer comes out clean the cake is ready.
    5.

    If the cake top is browning too much, cover with a circle of kitchen foil.
    6.

    Remove from the oven when ready and allow to cool on a wire rack.
    7.

    For the icing, beat the butter and cheese together in a clean bowl until light and fluffy.
    8.

    Add sugar and vanilla extract and mix well.
    9.

    Add the coconut and mix again.
    10.

    Once the cake is cool, remove from the cake tin and spread the icing all over the cake.
    11.

    Decorate the cake with a few crushed pecans and serve in generous slices.

    Je pense ca suffis. Il ya beaucoup des variations pour les gateaux des carrottes, d’abord, tous as une ingrediente la meme….. 😉

  6. The second recipe is a Caribbean mix-up, nevertheless, it is interesting.

    Frosting = icing on top of cake.

    There are many recipes for making all sorts of cakes, and carrot cake takes many variations.

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