Well this bug that has been knocking people for six finally hit me too. I was in bed most of the week and my plans to take advantage of the good weather and dig the earth was a flop. Here's hoping I am much better by the weekend and can get some seeds started at least.
I made this cake just before I got unwell. I had been wanting to eat cake for a while, but not a cake that was too indulgent.
So I had decided on carrot cake when I saw two carrots languishing in my veg basket. I got to work in the kitchen, grating the carrot.
The idea of turmeric was really an afterthought, but I am glad I added it as it gave the cake a yellow tinge!
I guess I could have made it sweeter with butter icing on top, but I just wanted a simple cake, and a slice of this satisfied that want.
Other Turmeric Recipes on the Blog
Turmeric Carrot Cake
250g self raising flour
2 teaspoons baking powder
1 teaspoon turmeric powder
160g golden caster sugar
Optional: 60g walnuts, roughly chopped
2 medium carrots, about 200g, grated
160ml vegetable oil
Grease and line a 8inch/20cm spring form tin.
Sift the flour, baking powder and turmeric powder into a large bowl.
Then stir in the sugar, raisins and optional walnuts. Add in the grated carrots.
In a small bowl, add the oil and then whisk in the eggs.
Add it to the flour mixture until well combined.
Scrape the mixture into the tin and bake in oven preheated 160oc for 1 - 1 1/4 hour, or until the skewer comes out clean.
Allow to cool before removing from tin and cool down completely.