Keep Strong and Carrot On!

Hi Everyone,

My  name is Andrea Brightwell and I am one of the guest bloggers for LeiannKing.com. I'm taking over this week to talk about CARROTS! Thanks to this weeks Webinar all about gardening, I'm getting my seeds in a row, literally. And of course in my garden, carrots are a staple. So let's talk this week about carrots and the essential oil, carrot seed.

Carrots in general are so good for you. Good for your eyes and getting energy. When it comes to the essential oil, you get even more benefits. Carrot seed oil is usually used for skin care to help reduce the signs of aging (YAY!) as well as for internal organs like the kidneys, liver and pancreas, to help support them.

So what does this mean for you in your day to day life? Well, a little carrot seed oil in your face cream will help with signs of aging and will help with the appearance of wounds and scars.  If looking for something to help with inflammation, a couple drops mixed with 1/4 cup of Dead Sea Salt in your bath will do wonders. Not to mention help balance your digestive system. Oh the mighty carrot!

With that I'd like to share with you this awesome recipe, Gluten Free Carrot Cake. I have been making this cake for years and it's like my family can smell it in the air. I am guaranteed to have a house full when this little gem is done baking.

I love it because it is a great way to sneak in those veggies for little ones. But been gluten free, means ANYONE can eat it and feel great after having their sweet treat.

For Cake:

  • unsalted butter, for greasing
  • 225 g gluten-free self-raising flour, plus extra for dusting
  • 2 large organic free-range eggs
  • 125 g soft brown sugar
  • 125 ml sunflower oil
  • 1½ tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 apple
  • 200 g carrots
  • zest/juice of 1 orange
  • 1 handful of raisins

For the icing:

  • 75 g unsalted butter, softened
  • 100 g icing sugar
  • zest of 1 orange
  • 75 g cream cheese
  • 50 g walnuts

Steps:

Preheat the oven to 190ºC or 375ºF. Grease a springform cake tin (I use a 20cm) with butter, and line the base with parchment paper, then dust the sides with gluten-free flour.

Lightly beat the eggs in a large bowl, add the sugar and oil, then mix to combine. Sift in the flour and spices, then fold together. Peel and grate the apple (core and all) and carrots, then stir into the mixture along with the orange zest and juice and raisins.

Pour the mixture into the prepared cake tin, then place on the middle shelf of the oven for 30 to 35 minutes, or until golden and an inserted skewer comes out clean. Leave the cake to cool in the tin for around 5 minutes, before turning it out onto a wire cooling rack to cool completely.

Meanwhile, make the icing. Beat the butter, icing sugar and most of the orange zest until pale and smooth, then stir in the cream cheese until just combined.

Once cooled, decorate the cake with the icing. Lightly crush the walnuts (my kids like to get the marble roller I have and go to town!) and sprinkle on top. Finish with a grating of orange zest, then serve.

I hope you enjoy this delicious cake as much as my family! I know my favourite part is to sit down with a big slice, and a cup of tea while watching my little 'iron man' and 'darth vadar' run laps around my kitchen. It is a crazy life, but I would not have it any other way.