Hello!
I've been in NZ now for just over a week and for the past 6 days I've been staying at a farm - volunteering in exchange for free food and board. My hosts are very nice but also very quiet. The wife, Deborah, works Monday to Friday and so for the past week it's mostly been myself and Glenn, her husband/partner, working quietly away together. Two nights so far, I've made dinner. First my vegetarian chili and then, nice and original, spag bol, of which I actually had leftovers on toast today, yum! When I made spag bol, I also made carrot cake. I'm making it again tonight, because Glenn was enquiring after more at lunch today. I make it with a egg supplement called "No Egg" as Glenn's allergic, and it's with oil anyway. It says vegetable oil in the recipe and I usually make it with sunflower, but my first try was with rice bran oil and this time with coconut oil. So, you can basically substitute it with any oil that you fancy!! Just maybe not extra virgin olive oil.
Fruit N Nut Carrot Cake
Ingredients
250g self raising flour (or plain with a tsp of baking powder)
4 eggs (or 4 tsp "no egg" and 8 tbsp water, mixed)
350ml vegetable oil
2 tsp ground cinnamon
350g grated carrots (blender is fastest)
150g mixed fruit and nut. I've been using sultanas and chopped walnuts, usually about 60:40.
Method
Pre-heat the oven to 180C. Prepare a square tin with baking paper and oil.
Sieve flour and cinnamon into a bowl. Add the eggs and oil to the flour mix. Mix well.
Peel, cut and blend the carrots. Blend the walnuts. Add the nuts and fruit to the carrots. Add the carrot mix to the flour/oil mix. Make sure everything is fully covered. Put the mix into the tin and into the oven. The cake should take about 40-60 minutes, depending on your oven. Check with a knife after 40 minutes, knife should be clean when taken out.
When ready, leave to cool in the tin. Once cold, take out the tin and onto a resting mat. Best served still slightly warm with ice cream.
I've been in NZ now for just over a week and for the past 6 days I've been staying at a farm - volunteering in exchange for free food and board. My hosts are very nice but also very quiet. The wife, Deborah, works Monday to Friday and so for the past week it's mostly been myself and Glenn, her husband/partner, working quietly away together. Two nights so far, I've made dinner. First my vegetarian chili and then, nice and original, spag bol, of which I actually had leftovers on toast today, yum! When I made spag bol, I also made carrot cake. I'm making it again tonight, because Glenn was enquiring after more at lunch today. I make it with a egg supplement called "No Egg" as Glenn's allergic, and it's with oil anyway. It says vegetable oil in the recipe and I usually make it with sunflower, but my first try was with rice bran oil and this time with coconut oil. So, you can basically substitute it with any oil that you fancy!! Just maybe not extra virgin olive oil.
Fruit N Nut Carrot Cake
Ingredients
250g self raising flour (or plain with a tsp of baking powder)
4 eggs (or 4 tsp "no egg" and 8 tbsp water, mixed)
350ml vegetable oil
2 tsp ground cinnamon
350g grated carrots (blender is fastest)
150g mixed fruit and nut. I've been using sultanas and chopped walnuts, usually about 60:40.
Method
Pre-heat the oven to 180C. Prepare a square tin with baking paper and oil.
Sieve flour and cinnamon into a bowl. Add the eggs and oil to the flour mix. Mix well.
Peel, cut and blend the carrots. Blend the walnuts. Add the nuts and fruit to the carrots. Add the carrot mix to the flour/oil mix. Make sure everything is fully covered. Put the mix into the tin and into the oven. The cake should take about 40-60 minutes, depending on your oven. Check with a knife after 40 minutes, knife should be clean when taken out.
When ready, leave to cool in the tin. Once cold, take out the tin and onto a resting mat. Best served still slightly warm with ice cream.
