Reading and Recipes

Wednesday, August 30, 2006


Made this the other day, very yummy. Worked out that it provided 8 servings of fruit/veg if eaten whole. On this occasion all ingredients were organicically certified. Mixed in a Kitchen Aid.

Carrot and Blueberry cake

300g shredded carrot (used a mandoline)
60g raisins
260g blueberries (the usable portion of a 300g tub)
500g wholemeal flour
1 cup sunflower oil
250g cane sugar
2 Tbs baking powder

Flour, baking powder in a bowl, mix through. Add in oil and mix to breadcrumb consistency. Add sugar, carrots, blueberries and raisins. Mix through and keep mixing. Mixture went a wonderful purple colour :-)

Baked in an 8 by 8 inch ish square tin at 150 ish degrees C for around 50 mins until a knife came out of the middle *just* clean, stand in oven for another 10 mins and then out *in tin* on side to cool.

Unfortunately the lovely purple colour gradually dispeared during cooking (went green first and then normal cake coloured).

Very very yummy. About 20 portions if sensible or a small child. Rather less if you are a hungry adult :~)


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