Moist Carrot Cake cooked in a Thermal Cooker
Join me as I bake a delicious, moist carrot cakein a power-saving thermal cooker! This easy recipe is perfect for those whowant a rich, flavorful treat while saving energy. Ideal for caravanners,boaters, campers, and anyone looking to bake without using power.
Ingredients
- 6 oz ¾ cup dark brown sugar
- 225 g 1 cup wholemeal self-raising flour
- 1 tablespoon treacle
- 2 large eggs
- 1½ teaspoons bicarbonate of soda
- 4 fl. oz. sunflower oil
- 225 g 1 cup grated carrots
- 3 teaspoons mixed spice
- Zest of 1 orange
- 175 g 3/4 cup sultanas (or mixed fruit)
- Syrup Glaze
- Juice of half a small orange
- For the drizzle
- Juice of half and orange
- 1 teaspoon lemon juice
- 2 oz 1/4 cup dark brown sugar
Instructions
- Break into a bowl two large eggs.
- To the eggs add the dark brown sugar, rapeseed oil and mix everything together.
- Once mixed sift in the flour. Remember when sifting wholemeal flour don’t throw away the husks caught in the sieve as sifting is to remove any lumps not valuable bran fibre so make sure you return it to the flour before continuing with your recipe.
- Now add the bicarbonate of soda to help it to rise and the mixed spice
- Add the grated carrot, orange zest, one tablespoon of treacle and the sultanas.
- This time fold the mixture together until everything is combined. stir well.
- Take your cake tin, I'm using here a Mr D's cake tin, but any cake tine that will fit in the inner pot and has a lid will do. Grease it well before putting a piece of silicon baking sheet cut into a round in the bottom. You could of course use greaseproof paper.
- Now put the cake mix into the tin and I put another piece of silicon on the top to avoid the cake sticking to the lid of the tin.
- Next put in a trivet into the bottom of your inner pot. It wants to be a low trivet because if too high you will not be able to put the inner pot lid on.
- After adding some boiling water to just cover the trivet, put your cake onto the trivet and top up with boiling water until it's about two thirds up the side of the cake tin.
- All that now is left to do is to put the lid on the inner pot and bring it back to the boil.
- Once boiling turn down the heat a little so it is just going blob, blob and leave for about 30 minutes before putting the inner pot into the insulated outer container and shutting the lid.
- Leave it to cook without power for around 5 hours.
- Before removing the cake make the drizzle glaze by adding the orange juice, lemon juice and the brown sugar to a pan.
- Heat until the sugar is dissolved. Remember to keep stirring while this is happening.
- Prick the cake top and drizzle the glaze over.