As I write, Noah is currently fast asleep on the sofa. It’s a school day, but he has a had a fever all weekend. Luckily I have a day off, so no work impact. Phew. He certainly isn’t a good patient, unlike his sister.
It’s about time I left you with another recipe. This was a bit of a surprise if I’m honest although if I thought about it, maybe not. We all love a good Carrot Cake. For me you know you are getting a lovely moist cake, nevermind the spices – which are a bonus. But it’s the moistness that makes the cake. So with that in mind, I thought I’d try to convert the recipe into a chocolate cake.
And lo and behold it works. It’s a lovely quick and easy to make moist chocolate cake to which you can add any topping you like or even, as I did, fill it as well.
The cake is also dairy free! No dairy here in this cake. Although you will of course note that I have decided to decorate with Reese’s Peanut Butter. But the choice of topping is yours, or not.
Preheat the oven to Gas 3, 160c and line & grease an 18cm square, loose bottom cake tin. It’s quite a runny mix so make sure the base is well lined.
The basic cake recipe is :
130g light brown sugar
40g dark brown sugar
175 ml sunflower oil
4 medium eggs
130g grated carrots
120g Dove Farm gluten free self-raising flour
30g ground almonds
40g Food Thoughts Cocoa
1 tsp bicarb
Firstly mix and sift the dry ingredients together and leave to one side.
Then whisk together (I used an electric hand whisk) the sugars, oil and eggs for about 5 minutes until well beaten together. Then mix in the grated carrots and stir in the dry ingredients. Pour into the prepared tin and pop in the oven for about 40 – 45 minutes. Or until an inserted skewer comes out clean.
Leave to cool in the tin and enjoy, covered, filled or not 😀😀