Mothers' Day Carrot Cake

Mothers' Day Carrot Cake – Recipe

Mothers are the hardest people to buy for as they are the ones buying the stuff all the time. In short, that makes for very many empty hands and guilty faces on Mothers’ Day.

My mom’s a particularly hard nut to crack as she doesn’t have strong likes and dislikes. So, when I stumbled across an unusual recipe for carrot cake (one of the three things I know she likes to eat), it was just the solution I was looking for this year. This was sweetened - pardon the pun - by the fact that it’s made with Teff flour which is great for my dad whom I’m trying to find alternative, healthy, low-GI grains for.

To cut a long story short, this is a very comforting home-style cake that is great for those watching their health (celiac-friendly, better than most for diabetics, crazily high in calcium and protein etc.) but who will not compromise on taste one bit.

Teff Carrot Cake

(Edited from http://www.teff-flour.co.uk/carrot.htm)

Cake

250g Teff flour
175g Muscovado Sugar
175g Candied Ginger in Light Syrup
3 Eggs
175ml vegetable Oil
55ml Sour Cream
2 tsp Vanilla Essence
1 tsp Nutmeg
2 tsp Cinnamon
1 tsp Mixed Spice
1 tsp Baking Powder
1 tsp Bicarbonate of Soda
Pinch of Salt
300g Grated Carrots
75g Desiccated Coconut

Icing

85g Light Cream Cheese
85g Unsalted Butter
170g Sifted Icing Sugar or Maltitol (Diabetic Option)
1 tsp Vanilla Essence

1. Pre-heat oven to gas mark 2, 300ºF or 150ºC

2. Grease and line two deep 8 inch round cake tins

3. Sift the flour and sugars together to remove any lumps in the sugar then add remaining ingredients and fold in well.

4. Distribute the mixture evenly in the tins and bake for approx. 1 hour in the centre shelf.

5. Cream the butter and cheese together and gradually add the icing sugar and essence; beat until smooth.

6. When cool sandwich together and top with the icing.