Brussel Sprout Cake

I know that I’ve probably lost most of you with the title of this one! Maybe the cake is named so purely for the shock factor; however, if you glance at the ingredients you’ll notice that it’s basically a carrot cake with a mischievous twist of Brussel Sprouts.


For the cake:
2 eggs
125g caster sugar
100ml vegetable oil
1 teaspoon vanilla extract
125g self raising flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
125g carrots, grated
125g Brussel sprouts, grated
35g walnuts, chopped
35g raisins or sultanas
25g desiccated coconut

For the frosting:
125g cream cheese
250g icing sugar
1-2 teaspoons vanilla extract
Walnut halves to decorate

Preheat the oven to 180°C/fan oven 160°C/350°F/Gas mark 4.  Grease and line a 20cm round tin or a 900g loaf tin. I made it in the round tin but actually think a loaf tin would be better.

Beat the eggs, sugar, oil and vanilla until well combined.  Add the flour, cinnamon and ginger and beat for a few more minutes. Fold in the grated carrot, sprouts, walnuts, raisins and coconut.

Spoon into the prepared tin and cook for approximately 50 minutes or until a skewer comes out cleanly. Mine took exactly 50 minutes. Leave to cool, in the tin, on a wire rack.

Now make the frosting: Beat the cream cheese until soft and then beat in the icing sugar.  Add vanilla extract to taste.
Spread the frosting over the top of the cake and finish off with some walnut halves.

Bask in glory at the wonderful thing you have made.

Recipe by The Caked Crusader