About this recipe: Scrumptious American-style carrot cake is a great way to get children to eat vegetables without even noticing. The creamy icing here is lighter in fat than a traditional one, as it uses ricotta cheese.
A, E, selenium * B1, B12, copper zinc * B2, B6, folate, calcium, iron
Substitute cashew or macadamia nuts for the brazils. * Use quark instead of ricotta to make the icing. For a honey icing, mix the ricotta or quark with 1 tbsp each clear honey and icing sugar. * To make a passion cake, drain a can of pineapple in natural juice, about 227 g, and chop finely. Pat the pineapple between several sheets of kitchen paper to absorb excess moisture. Use 150 g (5½ oz) grated carrots, and stir in the pineapple with the carrots. Omit the orange juice, and use pecan nuts instead of brazil nuts.
Wholemeal flour is a useful source of many of the B vitamins, plus iron and zinc. It also provides good amounts of fibre, particularly the insoluble variety. * Carrots are one of the richest sources of the antioxidant beta-carotene, which helps to protect cells against damage by free radicals. Most vegetables are more nutritious eaten raw, but carrots have more to offer when cooked. This is because cooking breaks down the tough cell membranes in the carrots, and makes it easier for the body to absorb the beta-carotene.
This is a brilliant recipe! I was unsure, as it had no reviews but I desperatly wanted a carrot cake without pineapple in it to make for my mum for mother's day. This is brilliant! It's moist and flavoursome, with a perfect icing. I didn't use wholemeal, just doubled the self-raising, and I used ordinary soft cheese instead of ricotta but it tastes awesome! I'd advise to chop the nuts thinner for the mixture, unless you like large chunks. My mum absolutely loved it! I would definitely reccomend this to anyone looking to make a nice, quick and easy cake! Excellent. - 02 Mar 2013