A Healthy(ish) Carrot and Courgette cake for BBCR1 Breakfast show!
I had a brilliant cakey challenge to create a cake for Grimmy’s 3rd anniversary show. Grimmy is on a health kick right now so I decided to do a little bit of experimenting and mess about with some recipes to find a delish but healthy (ish) cake recipe.
I went for the This Is Your Life cake design as its a great one for special monumental celebrations as you can add tons of different piccys on to celebrate the occasion, and if you want to learn exactly how to make one yourself (shameless plug alert!!) check out page 139 of my new book, Cakeology!! Its a vintage patchwork cake and if you can use the exact same principles/technique but switch the fabric print for your own pics, you can create this cake for that special someone in your life.
I really enjoyed making this one. I used loads of the famous ‘Instagrim’ pics from the show so we had all the celebs on the cake that have been guests, and to tailor it for the special 3rd anni theme, I added some number 3’s images, various pics of Grimmy’s R1 escapades and also chucked in some brekkie pics (healthy ones of course, like Avocado toast, poached eggs, blueberries etc, all the on trend healthy food items)!
It was brilliant to go down to the show as I met Nick finally (I’ve done a few cakes for him in the past with my mate Dan P Carter; see below…one is VERY VERY rude so I’ve had to obscure part of it so I don’t cause any offence!
Nick was lovely and good fun as I thought he would be…but an added bonus was I got to meet long time hero and legend David Walliams!! He asked about the cake and of course I had to take the opportunity to do an impression of one of his little Britain characters!! The funny Scottish guy that says ‘Carrot cake, Carrot cake, have ye any nuts?’ I am a bit of a loser but it was a good fan girl mo.
Luckily he found it mildly amusing and he was a good sport…..we went in the Instagrim Booth which was fun and he gave me a copy of his new book, Grandpas Great Escape!
The recipe was actually really good, not too sweet. I did have to use a little unrefined sugar, so I used some Billington’s light muscovado as its got a lovely fudgy caramel flavour, and I also used unrefined icing sugar for the filling which I lightened with some cream cheese so it wasn’t too sugary sweet.
So here’s the recipe if you want to try it I’d love to hear what you thought, its delish and a little bit healthy! Its got 2 of your five a day and I used coconut oil in place of veg oil as its favored for its healthier benefits plus I added a little glace ginger to pack a punch of flavour. Enjoy and I’d love to see your pics of your cakes!!
NB this recipe made enough to make a 6″ and 9″ square cake which i baked in 2 halves for each one as it is dense due to so much veg. As a guide i wouldn’t bake this more than an inch and a half in depth to be sure its not too heavy, better to bake thinner layers and stack them up.
600g grated Carrot
400g grated Courgette (squeeze the excess water out of this)
600g light muscovado sugar
375g melted coconut oil
10 lg free range eggs
300g raisins (you could use sultanas)
1kg self raisin flour
3 tsp baking powder
1 tbsp Nielsen Massey vanilla bean paste
2 tsp glace ginger (optional)
zest of 3 oranges
2 tsp ground cinnamon
Place your sugar and vanilla paste in a very large bowl and add your melted oil, thoroughly mix in. Beat your eggs and add these to the sugar and oil and stir well. chuck in your grated veggies, raisins, zest and glace ginger and give it a good old mix. In a seperate bowl combine your flour, spice and baking powder and then tip this into the veggie mix and gently stir, don’t over mix.
Pop into your prepared tins and bake on fan 160 or conventional oven 180 (all ovens vary so do keep a check) and bake until cooked through. a metal skewer or sharp knife will come out clean. for the larger cakes you’ll be looking at around 40 mins per half layer…..ish!