Sunday 14 November 2010

Alison's carrot cake and a venison chilli

Alison's carrot cake looked sooooo good I decided to make some today :o)

Carrot cake - serves 12 (370kcal per slice)


  • 150g Flour, Spelt, Organic Wholemeal, Wholesome, Waitrose
  • 170g Flour, Bread, Wholemeal, Very Strong, Canadian, Waitrose
  • 1 Tsp Baking Powder, Average
  • 2 Tsps Cinnamon, Ground, Average
  • 1 Tsp Ginger, Ground, Average
  • 3 Eggs/177g Eggs, Medium, Free Range, Organic, Columbian Blacktail, Waitrose
  • 150g Sugar, Cane, Organic, Whitworths
  • 200ml Oil, Groundnut, Average
  • 225g Carrots, Raw
  • 1 Tsp Vanilla Extract, Average
  • 75g Walnuts, Pieces, Organic, Crazy Jack
  • 150g Raisins, Organic, Waitrose

1. Set oven to 190* C (375* F). Grease a loaf tin and set to one side.
2. Combine flour, baking powder and spices in a large bowl.

3. Grate carrot, chop walnuts, measure out raisins. Put to one side.

4. Add eggs to sugar in a separate bowl and whisk until creamy.

5. Add oil and vanilla extract and whisk again.

6. Make a well in the dry ingredients and add wet. Fold in.

7. Add carrot, nuts, sultanas, and stir until evenly combined

8. Pour into loaf tin, bake for 40-45 minutes.

9. Allow to cool in the tin for 30 minutes before turning out onto a wire rack to cool through to cold before slicing.

Slice and serve with a hot mug of tea.

 And the venison chilli - based on a recipe from Abel and Cole and including some green peppers I grew myself :o)

Venison chocolate chilli - Serves 12 (approx 260kcals per serving - 16g carb, 28g protein, 9.5g fat, 4.5g fibre and 2.8 portions F&V)

  • 1kg Venison, Mince, Lean, Wild, Abel & Cole
  • 255g Peppers, Capsicum, Red, Raw, Chopped
  • 3 cloves Garlic, Raw, Finely Chopped
  • 1 large Onions, Raw, Chopped
  • 30g Chocolate, Dark, 70% Cocoa Solida, Extra Fine, Lindt, Chopped
  • 200g Peppers, Capsicum, Green, Raw, Chopped
  • 2 Tsps Oil, Olive, Extra Virgin
  • 2 Tbsps  Tomato Puree, Double Concentrate, Italian, Waitrose
  • 2 Tins  Tomatoes, Plum, Tinned, Organic, Waitrose
  • 2 Cans  Kidney Beans, Red, In Water (drained Weight), Essential, Waitrose
  • 1 Chilli Peppers, Chilli, Mixed, Raw, Finely Chopped
  • 1½ Tbsps  Cumin, Seeds, Whole, Average
  • 1 Tbsp  Cinnamon, Ground, Average
  • 1 Tbsp  Paprika, Average
  • 450g Mushrooms, Closed Cup, Roughly Chopped
1.  Toast the cumin seeds in a dry pan

2. Grind up the cumin seeds in a mortar and pestle while they're still hot

3. Mix in the other ground spices

4. Soften the onions, garlic and chilli pepper in a non-stick pan with the olive oil

5. While that is going on, chop the peppers

6. When the onion mix is soft and looking a little translucent, add the meat

7. Mix well and allow to cook for a little while until at least 75% of the meat is brown, then add the spices

8. Add the peppers and tinned tomatoes, mashing up the larger chunks of tomato and allow to bubble for a few minutes

9. Add in the mushrooms and make sure they're coated with the juices.

10. Add in the chopped chocolate and drained kidney beans and stir to mix well.

11. Bring to a bubble and simmer for at least an hour on a low heat.

12.  Allow to cool and divide into portions.  Try to make sure you make this at least a day before you want it as it will benefit from chilling/freezing and re-heating.


  1. I love carrot cake and I love venison! Yum Yum Yum

  2. Oh, you made it! I just cut mine up and it smells a-mazing! Yaay, we can be carrot cake buddies! :D (sad..)

  3. ps - when I cut it up, I actually made 16 slices out of it. I decided to be a bit more frugal..

  4. Alison: it is a mighty fine cake indeed; not too sweet and smells lovely. I could have done with cooking it a little bit longer on a lower heat but that's mostly due to my oven being old and the temperature setting is a little, er, imprecise.