Anyone have an easy carrot cake recipe please?

[Moveslikejagger]

I have decided to make more of an effort to bake things for the kids lunch boxes like oat cookies and stuff shines halo as she flings aside the cadbury chocolate rolls, DS loves carrot cake but I need an easy recipe that doesn't have loads of 'bits' in it (he hates 'bits'). Any ideas for that and any other healthy type bakey stuff? Thanks!

Moves If you look at the lactose free thread you'll find my basic brownie recipe which I use to add different ingredients to; you can put in what you want; try adding 50g. of cooked and grated carrots, I love cooked carrots in a cake you can't tell there's any carrot in it!! and subtracting 50g of the ground almonds, also subtract the choc. and maybe add a good tablsp of plain Pnut butter.

try this - you can easy tray bake it by halving it.

www.bbcgoodfood.com/recipes/4425/carrot-cake

you can omit the nuts but I do find it spoils the flavour. Def use the raisons otherwise it will be bland.

Thank you ladies, I will try both! I fear I may be baking and cooking all the time now I've found the Food section!

I have just made six different kinds of cake (here we need a big fat show off emoticon) with fruit/veg in for packed lunches and fooling the refusenik toddler purposes. Can link to recipes if you like? Carrot and orange muffins were v v good and not too bitty. And the choc beetroot is beyind delicious.

Oooh, links please shrinkingnora.

Ingredients
Unsalted butter, for the pan
12 ounces, approximately 2 1/2 cups, flour, plus extra for pan
12 ounces grated carrots
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon salt
10 ounces castor sugar, approximately 1 1/3 cups
2 ounces demerara sugar, approximately 1/4 cup firmly packed
3 large eggs
6 ounces plain yogurt
6 ounces vegetable oil
Cream Cheese Frosting, recipe follows
Directions
Preheat oven to 180 degrees C.

Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.

Put the carrots into a large mixing bowl and set aside.

Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.

In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.

With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 160 degrees C and bake for another 20 minutes or until the cake reaches 96 to 98 degrees C in the center.

Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.

Cream Cheese Frosting:
8 ounces cream cheese

2 ounces unsalted butter, room temperature

1 teaspoon vanilla extract

9 ounces icing sugar, sifted, approximately 2 cups

In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.

Place the frosting in the refrigerator for 5 to 10 minutes before using.

I made these carrot muffins yesterday, would be perfect for lunchboxes. As they say in the blog, they are like "less-sweet carrot cakes". Next time I make them I would add a little more sugar, though if you were putting icing on them , they would be perfectly balanced :)

Carrot and orange muffins Bit scone-ish but nice flavour.

Courgette loaf - didn't bother with walnuts but think it would be really nice with them.

Banana squares I didn't do the icing.

Pumpkin cake - but I used butternut squash and didn't ice them.

Dorset apple tray bake This is delicious but I don't think the toddler will be fooled as it is too obviously appley!

Choc beetroot was just my normal choc sponge recipe and I grated a large cooked beetroot into it. Can type it out if you want? Came out very fudgey and delicious. This was voted favourite by my tasting committee.

These are all fab!

Would you mind typing out your choc beetroot cake please Shrinking?

The very best and easiest sponge cake ever that is easy to cut into shapes and happy with most sizes of tin.....

5oz self raising flour (for plain) or 4oz SR flour, 1oz cocoa (for chocolate)
4oz soft marg (I used Olivio this time, softened butter also works, have been known to use oil if there's no butter)
4oz granulated sugar
1 desertspoon syrup
2 eggs
1/2 tsp baking powder
3 tablespoons milk

Stick in a bowl and mix til it's mixed
And then I just stirred in a large cooked grated beetroot (from one of those plastic packs you can get). And I mean large! And then you put in a greased /floured tin and cook for approx 15-20 minutes at about 170 (fan) or 180 normal oven and it's done when a sharp knife/skewer comes out clean. The tin I used was about half the size of a swiss roll tin and twice as deep.

Oh, and you can use runny honey if there's no syrup. And it works with GF flour and soya milk is fine instead of normal and it comes out ok with egg replacement. Although I wouldn't try all three because it might not take that level of abuse!