It was my birthday at the weekend, my first one since quitting sugar!!!
As a tradition in our household you have a cake for every birthday regardless of your age (I have never made my own cake).
However this gave me the chance to experiment a little with flavours, taste and different textures. My first attempt was a victoria sponge… it was a complete disaster.
I decided to stick with a cake that had some sort of fruit or vegetables in the mixture, I know that this combination works as I made a fruit cake at Christmas.
5 tbsp of rice syrup
4 large eggs
500g/1lb of carrots
150g/5oz chopped walnuts
300g/10.5oz plain flour
2 tsp bicarbonate of soda
2 tsp of ground all spice or cinnamon
A pinch of salt
Topping and filling
250g/9oz cream cheese
Preheat your oven on 180C/350F/gas 4. Grease a 20cm/8ins round cake tin.
Melt your butter and rice syrup in a pan over a low heat. Place the flour, bicarbonate of soda, allspice and salt in a large mixing bowl and stir in your hot liquid. Beat your eggs and add to the mixture. Grate and add your carrots, the chopped nuts and give a good stir. Pour into your tin and bake for about 1 hour or until cooked through checking with a skewer or something suitable.
Remove from the oven and allow to cool. Cut the cake in half so as you have a top and bottom. Spoon out your cream cheese and spread a thick layer onto now the top of the bottom. Place the other half of the cake on the top sandwiching together then spread cream cheese on the top like icing. Brake your walnuts into little pieces and sprinkle on the top.
Enjoy this lovely, moist, rich, delicious cake..
I hope yours turns out as nice as mine, I will be interested to hear from you.