Tuesday, 23 June 2015


I know this sounds really strange but Carrot Cake must have sounded just as weird when we first became aware of it !!

I've been messing about and adapting this for a couple of years and I really love it ... it has a real earthy taste to it and is so moist and keeps really well in an airtight tin for about 5 days ( if it lasts that long !!)

Having just spent the weekend demoing at the Cake and Bake Show in Harrogate, I've been persuaded to put the recipe out there for everyone to try. Everyone who tasted it there were surprised at how delicious it was, especially when they see it go into the oven.

Give it a go ... and let me know your thoughts please .. either here or via twitter @wendipeters

200g       Plain Flour
2 tsps      Baking Powder
1/2 tsp    Bicarbonate of Soda
1/4 tsp    Salt
1 tsp       Ground Mixed Spice
1/2 tsp    Ground Cinnamon
200g       Light Brown Sugar

150 ml    Vegetable Oil
3  med     Eggs
2 tsps      Vanilla Extract

140g        Iceberg Lettuce (finely shredded)
100g        Raisins
60g          Walnuts (chopped)

Icing sugar to decorate

Preheat oven to 180 oC ... 170 oC fan

Grease and flour a 20cm by 30 cm tray bake baking tin ( shallow )

In a large bowl, mix together the flour, baking powder, bicarb of soda, salt, mixed spice and cinnamon.

Stir in the sugar and mix well, removing any lumps.

In a medium bowl, whisk together the veg oil, eggs and vanilla extract.

Pour onto the dry ingredients and stir until just combined.

Add the lettuce, raisins and walnuts ....



and mix until everything is evenly combined.

Spoon into the prepared tin and spread evenly.

Bake for 30 - 35 minutes until it springs back when lightly touched in the centre or a skewer comes out clean.

Leave to cool and then remove from tin.

Make up some runny icing with icing sugar and water and drizzle over.

Sprinkle with chopped walnuts to decorate.  

I really hope you try and enjoy