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Carrot juice
BY
IVAN HINCE
There
have been articles written about carrot juice, and how
this simple vegetable can help your health.
People
have been juicing carrots for years, and some people
have paid fortunes to drink it at special clinics.
But
lately and I think that this is down to the availability
of information on the Internet that more and more people
are realising the health benefits of drinking carrot
juice as it is a natural anti oxidant and contains a
whole host of essential minerals that we need for our
daily life.
Yes it
does take a good quality juicer to extract the juice,
and yes it is a hassle to produce it when you work out
the work involved cleaning your juicer.
Yet
when you look at the benefits that you and your family
will gain by drinking it everything is worth while.
I'm not
going to go into what healthy nutrition's there is in
carrot juice on this web page, and if you would like
that information
please click here.
What I
would like to do if offer you my wife's recipe for
carrot cake.
This
recipe does contain a heavy amount of sugar but it is a
great way to take in the goodness of carrots.
CARROT CAKE RECIPE.
A
delicious, tender, Rich Carrot Cake
Please note that this
recipe is quite large and you may want to cut the
ingredients down by half.
(makes
20 portions)
Preparation time : 20 minutes.
16 oz.
plain flour
16 oz.
sugar
1
teaspoon salt
3
teaspoon cinnamon
2
teaspoon baking soda
1
teaspoon nutmeg
½
teaspoon cloves
½
teaspoon ginger
4 eggs
10
fluid oz. vegetable oil
24 oz.
grated carrots
12 oz.
Chopped walnuts (optional)
Rich Cream cheese
Frosting
10 oz
cream cheese, softened.
3
tablespoons butter, softened.
4 ½
cups Icing sugar
1 ½
teaspoon Vanilla essence /lemon juice
2
teaspoon Milk (you may need more)
Pre-heat oven to 180 C. Grease and flour a large
9x13-2” baking tin or 2x 9” cake rounds.
Sift
the dry ingredients in a large bowl.
Make a
well in the centre and add the oil and eggs, carefully
beating them in until thoroughly mixed. Fold the grated
carrot and chopped walnuts into the cake batter.
Pour the cake batter
into the pan and bake the cake in the centre of the oven
for 35-45 minutes (for the large pan) and 30 minutes for
cake rounds. Test and make sure the cake is done
with a toothpick. (This is a moist cake so it can be
difficult to tell) The cake may need to cook 5-10
minutes longer if a
toothpick does not come out clean. The cake should give
lightly to the touch when done.
Meanwhile, in a large bowl, whisk the cream cheese and
butter until they are fluffy. Gradually beat in sugar,
adding vanilla/lemon juice, and milk when the mixture
becomes too thick to beat. This should be a thick, rich
frosting that will not run off.
HOPE YOU ENJOY.
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