Chef Imelda Tynan’s Carrot Cake and Triple Choc Brownies

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My customers are always asking me for recipes for different cakes and desserts and lately I have been asked for a recipe for Carrot Cake, so here it is.

My customers are always asking me for recipes for different cakes and desserts and lately I have been asked for a recipe for Carrot Cake, so here it is.

The ingredients are items that are in every store cupboards and the method is very simple but the end result is a beautiful moist cake that will keep for a couple of days if it is kept in an airtight container.

Anybody that has been in Tynan’s will know our Chocolate Brownie that we serve on the counter which is delicious served cold or warmed and served with cream, but this week I am giving you a recipe for a Triple Chocolate Brownie which is so indulgent but delicious for that special occasion.

Thanks to everyone who joined us for Laois Connects Cookery Demonstration in Telford’s on October 8, we really enjoyed the night!

Carrot Cake

130ml Sunflower Oil

3 Free Range Eggs

6oz Castor Sugar

8oz Self Raising Flour

1½tsp Baking Powder

Grated Rind of 1 Orange

1tsp Ground Cinnamon

12oz Carrots, coarsely grated

Frosting

10oz Icing Sugar

8oz Cream Cheese

4oz Butter

½ Vanilla Pod

Toasted Almonds

Preheat the oven to 180°. Grease and line a 2lb loaf tin. Sieve the flour and baking powder together into a bowl and add in the cinnamon.

Using a mixer cream together the oil, eggs and sugar, next add in the flour mix and orange rind and gently stir all the ingredients together, finally add in the grated carrot and stir. Pour into the loaf tin and cook for about 35 minutes, cake is cooked when top springs back up when pressed.

To make the frosting cream the butter, cream cheese and vanilla together until soft and creamy, then add the icing sugar and mix well.

When the cake is fully cooled top your carrot cake with the vanilla frosting and sprinkle on some toasted almonds.

Triple Chocolate Brownies

12oz Plain Dark Chocolate, broken into pieces

8oz Butter, cubed

8oz Castor Sugar

3 Large Free Range Eggs, lightly beaten

1tsp Vanilla Essence

2tbsp Very Strong Black Coffee

3½oz Self-Raising Flour

4oz Pecans, roughly chopped

3oz White Chocolate, roughly chopped

3oz Milk Chocolate, roughly chopped

Preheat the oven to 190° and oil a 7” X 11” tin and line with baking paper. Melt the plain chocolate and butter over a saucepan of boiling water, leave to cool but don’t allow to set.

Put the castor sugar, eggs, vanilla essence and coffee in a bowl and mix together, gradually beat in the chocolate mixture, sift the flour into the mixture, add the pecan nuts, the white chocolate and the milk chocolate and gently fold into the mixture until mixed thoroughly.

Spoon the mixture into the prepared tin and bake in the centre shelf of the oven for 45 minutes or until just firm to touch in the centre and crusty on top.

Allow to cool, carefully transfer to a cutting board and cut into squares.