Courgette carpaccio

Courgette carpaccio

This week I’ve been galavanting around Menorca with my friend/partner in crime Philippa. We drank all the wine and beer the little island had to offer, until I rather unceremoniously fell down a flight of marble stairs – SPLAT! With severely bruised legs and ego, I shook off the do-gooders attempting to peel me off the floor and hobbled angrily to the bar with my friends laughter still ringing in my ears. I spent the rest of the holiday covered in bags of ice and drinking away my shame – so all in all, a very successful holiday!

Anyhoo, since returning home, I’ve been busy licking my wounds and stuffing shop-bought stuffed-crust pizzas into my mouth to cheer myself up. That was until I realised I couldn’t remember the last time I ate a single vegetable. So yesterday, I ran/hobbled to the shop and bought myself a giant courgette and ate it raw, slathered in olive oil and goats cheese. Fortunately for me, courgettes are high in magnesium, which supposedly helps to heal bruising and inflammation, so I’ll only have to eat a thousand more before my legs start resembling legs again.


Courgette carpaccio with goats cheese
Serves 8 as a side / Hands on time 5 mins / Total time 5 mins / V Gf
2 large courgettes, peeled into ribbons
Juice of 1 lemon
2 tbs extra virgin olive oil
Sea salt flakes
Handful fresh Dill, roughly chopped
70g vegetarian soft goats cheese (optional) –  I used Sainsbury’s Abergavenny goats cheese


Method
1. Using a potato peeler, peel the 2 courgettes into ribbons and put in a large bowl. Squeeze over the lemon, 2 tbs of extra virgin olive oil and sprinkle over a large pinch of salt.
2. Add the chopped dill and give it a good mix (being careful not to break up the courgette ribbons). Once everything is nicely dressed, pour out onto a large platter and dot with hunks of goats cheese. Drizzle with more extra virgin olive oil and serve.

Courgette carpaccio

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


V – Vegetarian    Gf – Gluten free



Escape to the Atlas Mountains

I didn’t quite realise quite how much I needed to get away from the city until I caught a glimpse of the snow topped Atlas Mountains behind the large head of the camel I was stroking.

Atlas Mountains Kasbah Angour

After politely declining to ride one of the many camels that were walking towards us, we eagerly hop back in the taxi and speed off through the desert towards the beautiful snow caped mountains that fill the horizon. We almost can’t believe it, forty minutes out of Marrakech and here we are, sipping sweet Moroccan mint tea in the foot-hills of the Atlas Mountains surrounded by Kasbah Angour’s beautiful gardens and red sandstone walls.
Perched on a hill-top, this eco-friendl­y hotel offers stunning panoramic views of the highest mountains in Morocco and the surrounding Berber villages. Built eight years ago – partly by his own hands – owner Paul worked closely with local carpenters and craftspeople from the villages below to give guests an authentic taste of Morocco. The décor showcases Moroccan craft at its best, everything has been made either by local tradespeople or produced on site using cedar or walnut wood sourced directly from the Atlas Mountains. The walls have been built using local red sandstone and mud and the floors laid with handmade clay tiles from Meknes. Oh, and there’s also a pool, yes!
After basking in the warm afternoon sun, we pad up to our room and enjoy the same glorious views from our roof terrace. The suite is large and homely; colourful patterned rugs decorate the floors as well as the charmingly uneven tiles that feel warm under foot. The bed is large and comfortable, and the hand crafted wooden furnishings have Berber motifs carved into them giving the room as sense of authenticity and character.


Quiet, peaceful and with nothing but rolling hills surrounding us (seriously not even a shop) we pop our trainers on and scamper off to explore the villages with local guide Abdul. There are a variety of outdoor pursuits that can be arranged such as day trips to Marrakech, donkey treks, 4X4 adventures, camel rides, guided souk visits, rounds of golf, a variety of half or full-day walks and even skiing! But with our salopettes collecting dust back in England we opted for a six-mile, half day ramble around the Berber villages with four other guests – private excursions are also available.

We weave in and out of Abdul’s own village Agadir, before dropping down into the valley and passing through the National Park, all the while entertained by Abdul who stops frequently to fish for scorpions, search for quartz crystals or simply to tell us historical Moroccan stories. It’s brilliant fun and definitely worth my slightly pink shoulders – I really must wear more sun cream. Finally, we pass through Outghal, another local village made up of baked mud huts before heading back up to the hotel for a spot of lunch.
The food offering at The Kasbah is focused on seasonality and good quality produce. Fruit and vegetables are grown on site and the evening menu changes daily depending on what is ready for the eating. In fact, to avoid wastage, the friendly Berber staff offer guests the evening menu in the afternoon leaving time to prepare only what is needed. Healthy, hearty and with Moroccan and Mediterranean influences, you can expect dishes like pumpkin soup with argan oil and toasted corn croutons, coriander and garlic charcoal grilled chicken and, of course, vegetable and lamb tajines with apricots and sautéed potatoes. For dessert I enjoyed a plum tart made with plums from the garden as well as the majority of my boyfriend Jamie’s orange and carrot cake – well I had walked over six miles that day!
After another peaceful night sleep and a delicious breakfast of Berber eggs (eggs cooked in a bed of fried tomatoes) we find ourselves back in a taxi and hurtling towards Marrakech airport. I look out the window and see the camel I met a few days earlier chewing happily on some grass by the roadside. I give him a little wave.
“Who are you waving at?” Jamie asks.
“Oh no one, just a friend” I reply, smiling to myself.

Standard season: 2 people, 2 nights with breakfast from £81 – £217
High season: 2 people, 2 nights with breakfast from £131 – £346
Airport transfer £27
www.kasbahangour.com



For more information visit www.kasbahangour.com


 

Strawberry sponge traybake

Strawberry sponge traybake

This week I’ve been craving those little strawberry Tom and Jerry cakes, Remember those? Anyone born before 1984 in Britain should, but if you don’t, allow me to enlighten you. They were small, strawberry flavoured fairy cakes topped with strawberry icing and sugar-paper illustrations of Tom, Jerry and friends. They were deliciously artificial and came in a box ready for you to just add water. Sickly sweet and with a bright pink sponge, these tiny cakes featured in many a party bag in my youth and go hand-in-hand with other ‘wrong’ foods of the ’90s, such as Push Pops, Micro chips and Squeezit’s.
That being said, I’ve had a real hankering for them, so I’ve made a slightly more acceptable ‘grown-up’ version with real strawberry icing. They’re not quite the same, but perhaps that’s no bad thing, as I’m pretty sure the original mix wouldn’t even be classified as food today.


Strawberry sponge traybake
Makes 12 squares / Hands on time / Total time 50 mins + cooling / V
You’ll need: 25cm square cake tin, electric whisk and a food processor
110g soft unsalted butter + extra for greasing
110g caster sugar
2 medium eggs
110g self-raising flour
½ tsp baking powder
½ tsp vanilla extract
Topping
Handful fresh strawberries, stalks removed and blended
50g unsalted butter
100g icing sugar
6 fresh strawberries, sliced to decorate


Method
1. Preheat an oven to 180°C/160°C fan/350°F/gas mark 4 and grease a 25cm square tin with butter. Line the bottom of the tin with baking paper and put to one side.
2. Measure out the self-raising flour in a small bowl and put to one side. In a large mixing bowl, using an electric whisk, cream the butter and sugar together for 3 minutes until light and fluffy. Crack in one of the eggs along with 1 tbs spoon of the self-raising flour and mix with a spoon before whisking for a further couple of minutes – adding flour prevents the mixture from curdling and mixing it with a spoon stops flour going everywhere. Once incorporated, add the second egg along with another tbs of the self-raising flour and repeat the process, although this time add the vanilla extract.
3. Add half a tsp of baking powder to the remaining self-raising flour and fold into the mixture using a wooden spoon, being careful not to overwork the batter. Spoon into the tin and spread the mixture out evenly using the back of a spoon to push it to the edges and smooth the surface. Bake in the oven for 20-25 minutes. Once baked leave to cool in the tin for 10 minutes before turning out onto a cooling rack.
4. Once the cake has cooled completely, make the icing by blending a handful of strawberries in a blender. In a small bowl whisk the butter until light and fluffy with an electric whisk for a couple of miutes before adding 2 tbs of the pureed strawberries and 100g of icing sugar. Mix carefully with a spoon (to prevent icing flying everywhere) before whisking with an electric whisk until you have a light fluffy icing.
5. Spread the icing over the cake evenly and leave to set for 20 minutes before decorating with slices of fresh strawberries. Cut in to squares and serve immediately.

Strawberry sponge traybake

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


V – Vegetarian



Teriyaki tofu steaks with broccoli

Baked teriyaki tofu with broccoli

I know I should be spending my Sunday writing up this week’s blog, but I’ve fallen into a Backstreet Boys hole and now I can’t climb out of it. I went to see them last week and it has ignited my teenage obsession. I literally can’t stop Wikipedia-ing, YouTubing, Googling and general ogling my ’90s teenage obsession. After two hours of back-to-back hits and two pints of cheap wine (yes, pints), I was transported back to my 16-year-old self’s bedroom, where my Purple Ronnie wallpaper and blow-up chairs witnessed some truly shocking choreography. Without warning, I busted into my old dance routines in the O2 Arena – much to the horror of my male companion and those around me. I waved my arms, thrust my hips and flicked my hair like a deranged Britney Spears tribute act – I don’t get out much.
That being said, I had a blast and have been writing ‘I heart BSB’ on my pencil case ever since – I’m freelance now, thus the need to carry stationary around with me at all times.
Anyhoo, enough about my youth, let’s all just go away and download the Backstreet’s Back album and listen to it as we slice up some fat tofu steaks and whip up my version of this Japanese classic.


Teriyaki tofu steaks with broccoli **new & improved recipe**
Serves 2 / Hands on time 10 mins / Total time 40 mins / V Df
You’ll need: 20cm oven-proof dish
280g firm tofu, drained
200g tender-stem broccoli
4 whole spring onions, outer layer removed and ends trimmed
Black sesame seeds to serve (optional)
Serve with rice or noodles
For the marinade
2 tbs light soy sauce
1 tbs sweet chilli sauce
1 tbs maple syrup
1 tbs mirin
1 tsp sesame oil
1 garlic cloves, crushed
1 knob of ginger, grated


Method
1. Pre-heat an oven to 220°C/200°C fan/425°F/gas mark 7.
2. Drain the tofu and cut into thick steaks and place in the oven-proof dish before putting to one side.
3. In a bowl, combine the marinade ingredients together and pour evenly over the tofu steaks. Bake in an oven for 25-30 minutes.
4. Meanwhile, use this time to cook the rice or noodles. Steam the broccoli and the spring onions together 10 mins before the tofu is due to come out.
5. Remove the tofu from the oven, lift the steaks out and place on top either rice or noodles and drizzle with the remaining juices. Serve with the steamed greens and a sprinkling of black sesame seeds.

Baked teriyaki tofu with broccoli

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


V – Vegetarian    Df – Dairy free



Baked tomatoes & feta on toast

Baked tomatoes & feta on toast

I went to an insanely overpriced but beautiful health food shop today in Finsbury Park. Sometimes, I like to swish around this shop and pretend I’m a regular customer. I even put three large avocados in my basket knowing they’re £2.50 each without so much as a small grimace on my face – I’m such a good actress. (I quickly put two back without anyone noticing.)
I spend a good 20 minutes picking items off the shelves, pretending to read the labels before returning them to their place – God, I’m having a great time. I eventually reach the counter with a mere five items in my basket all carefully plucked and examined ready for purchase.
“That will be fifteen pounds and twenty nine pence, please,” says the smug man behind the counter with long greasy hair. Shit – he knows! He knows I think this shop is ridiculously overpriced and that I usually shop at Tesco. The bastard! Two can play at this game. I smile sweetly and tap my bank card on the card reader as if I don’t have a care in the world.
I turn to leave, still smiling like a slightly deranged mental patient.
“Would you like a date?” the greasy haired man calls after me. Feeling slightly flattered, but mostly awkward, I turn to say, “Sorry, I have a boyfr….” when I realise he is elbow deep in a giant glass jar of what looks like crusty old turds. My neck is suddenly very hot as I realise my error.
“Err, yes please,” I say quickly, as he drops a large date into my open palm. I take a bite, thinking I can always chuck it away when I get outside, but to my surprise it’s soft, sweet and delicious. I then burst into tears – it’s been a hard month.

Back home, I spread the expensive bread I just bought with the expensive feta and top with baked expensive tomatoes and you know what? When you feel like utter shit, there’s nothing better than glorified cheese on toast to make everything okay again… That and a big juicy date. So weird.


Baked tomatoes & feta on toast
Serves 2 / Hands on time 10 mins / Total time 25 mins / V
Extra virgin olive oil
4 large tomatoes or 6 medium tomatoes on the vine
6 thyme sprigs
100g vegetarian feta
1 small garlic clove, peeled
2 large sliced sourdough bread, toasted
2 poached eggs to serve eggs (optional) 


Method
1. Preheat an oven to 220°C/200°C fan/425°F/gas mark 7. Leaving the tomatoes on the vine, place on a non stick baking tray and spear each tomato with a fresh thyme sprig. Drizzle with olive oil and season well with salt and pepper. Bake in the oven for 20 minutes.
2. Once the tomatoes are baked, turn the oven off and leave the tomatoes inside to keep warm. If you’re poaching eggs, now is a good time to get them on. Toast the bread and rub each slice with a peeled garlic clove. Split the feta between the 2 slices and squish down roughly with the back of a fork.
3. Remove the warm tomatoes from the oven, discard the thyme sprigs and evenly distribute the tomatoes on top of the feta. Press the tomatoes down using the back of a fork releasing some of the juice. Serve immediately drizzled with extra virgin olive oil, a good crack of salt and pepper and top each with a poached egg (optional).

Baked tomatoes & feta on toast

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


– Vegetarian



A spot of luxury in County Durham

To say I fell head over heels for Rockcliffe Hall is pretty accurate. This Victorian/contemporary amalgamation is charming, comfortable and offers five-star luxury along with five-star service, on a beautifully presented plate.

Rockcliffe Hall

A little later than planned, my boyfriend Jamie and I hurriedly enter the grand lobby of this beautiful Victorian pile before I topple over my suitcase and land flat on my face. Slightly pink, I am grateful to be scooped up by the kindly concierge, along with the contents of my handbag. Half an hour later my embarrassment evaporates into contentment as I sink into the steamy open-air hot tub, munching frozen grapes and admiring the view. We spend the next couple of hours slipping back inside to the glass-walled sauna, curling up in front of the firepit and being pummelled by the jacuzzi before accidentally falling asleep on the warm, body-shaped beds in the tepidarium – a kind of low-lit sauna that relaxes the body and mind.

Delicious plates
Set in the quiet village of Hurworth-on-Tees, Rockliffe Hall is a stone’s throw from the North York Moors. There’s a long list of outdoor pursuits on offer, from horse riding to stargazing, but we decide to pad back for some R&R in our spacious room. Contemporary and with views of the grounds, it’s my very definition of luxury. King-sized bed and mood lighting? Check. Dressing room and lounge seating? Check. Marble bathroom with double sink and TV above the bath? Check. So, after yet another bath and an episode of Countryfile, we head to the cellar to sample wines with sommelier Daniel. Speaking as someone who only really knows the difference between red and white wine (the colour being a giveaway), this kind of exercise has been a bit lost on me in the past. But Daniel’s passion and knowledge is so infectious, I leave for dinner rosy-cheeked and with a greater respect for the drink I’ve been quaffing for well over a decade.

Dinner is served in
The Orangery, Rockliffe Hall’s flagship 4AA Rosette restaurant, whose extraordinary tasting menus come with optional wine pairings. We choose the whole shebang and eat our way through 10 delicious plates, including venison with savoury granola and pickled brambles, Landrace pork with charred carrots and marigold, and plum with sheep’s curd and lemon balm. It’s a menu that takes us foraging through the English countryside. By the last course we feel fit to burst but sad it’s coming to an end, as with our time at Rockliffe Hall generally. I have fallen head over heels for this place, literally
as well as metaphorically – I have the bruises to prove it.

Rooms cost from £220 per night, including breakfast and spa access (rockcliffehall.com)




For more information visit rockcliffehall.com and visitwiltshire.co.uk


 

Baklava & honey cheesecakes

Baklava & honey cheesecakes

Cooking for more than two people always fills me with anxiety and dread – my flat hardly fits two people in it let alone four. Four people?! Where on earth will I put them? Perhaps one of them could sit in the sink?
And what about the neighbours? What if we’re too loud? Last time I spoke to them they were very upset with me and threatened to call the police – still not quite sure why but the thought is very stress inducing – can’t have a bunch of burly police officers ruining my dinner party.
I need to calm down, it’s just a dinner party… NAPKINS! Oh Christ, where are the napkins? Do I even own napkins? You have to have napkins at a dinner party, you can’t just give people toilet paper no matter how smartly you fold it.
Feeling rather hysterical and with time slipping away, I put the thought of napkins, police and police napkins (whatever they are) to the back of my mind and focused on creating this mad dessert. Quick fast and requiring minimum effort, this baklava cheesecake saved my skin and became my crowning glory. Sometimes out of madness comes beauty… and cheesecake.


Baklava & honey cheesecakes
Serves 4 / Hands on time 20 mins / Total time 20 mins + chilling / V
You’ll need: A food processor
280g mixed baklava, roughly chopped
280g cream cheese
150ml double cream
3 tbs runny honey
1 orange, cut into segments


Method
1. On a chopping board, roughly chop the baklava before tipping into a food processor. Blitz in short bursts until you have a rough and chunky, crumb-like mixture (be careful not to over blitz, you want to keep some of the texture). Distribute the mixture evenly into glasses or large ramekins and press the mixture down to compress it either with your fingers or with a blunt object. Refrigerate.
2. Meanwhile, make the filling. Using a mixer with a balloon whisk or hand-held electric whisk, beat the cream cheese and honey together on a high speed. Once combined, slowly whisk in the double cream bit by bit to allow the mixture to slowly thicken.
3. Remove the cheesecake bases from the fridge and top each one with a generous layer of cream cheese mixture. Decorate with orange segments, cover with clingfilm and continue to refrigerate until ready to serve.

Baklava & honey cheesecakes

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


V – Vegetarian



Penne al’arrabiata

Penne al’arrabiata

Eaten enough chocolate to sink a small ship this Easter? Me too… Penne al’arrabiata anyone?


Penne al’arrabiata
Serves 2 / Hands on time 15-20 mins / Total time 15-20 mins / V
2 garlic cloves, peeled and chopped
1 tbs Pomora extra virgin olive oil
¼ tsp of chilli flakes (½ tsp if you like it really spicy)
1 can of good quality plum tomatoes
1 tbs tomato purée
1 ball vegetarian mozzarella (optional)
130g penne pasta
Fresh basil to serve


Method
1. Set a full kettle on to boil and measure out your penne and put in a large saucepan along with a good pinch of salt.
2. Meanwhile in a large frying pan or pot, add 1 tbs of extra virgin olive oil and warm over a low to medium heat. Peel and chop your garlic and add it to the oil (you don’t want to fry the garlic, only infuse the oil with it so watch that it doesn’t start to fry and brown). Infuse the garlic for a few minutes before adding the chilli flakes.
3. Once the kettle has boiled, pour over the penne and set over a high heat. Cook according to packet instructions.
4. Add the can of plum tomatoes to the garlic and chilli infused oil along with 1 tbs of tomato purée and a good pinch of salt. ​Stir carefully and break the plum tomatoes up with the back of a wooden spoon. Up the heat and simmer for a good 5 minutes or until your pasta is ready.
5. Drain the penne and pour it straight into the sauce making sure it is well coated. Spoon into bowls and finish by topping with torn mozzarella, fresh basil leaves and a good crack of black pepper.

Penne al’arrabiata

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


– Vegetarian


Getting cosy in Wiltshire

I haven’t set foot in a stables since my schoolgirl riding days, but my boyfriend Jamie and I ended up having supper in one during our stay at this charming 14th century inn deep in the heart of Wiltshire’s Nadder Valley.


‘With bags in tow and the sun in our eyes, we trundle up the path to the quaint Compasses Inn. After a quick, rather squinty selfie, we push open the black wooden door and are immediately transported back to the 14th century. Tankards and lanterns hang from original wooden beams on the low ceilings and rusty horseshoes, leather tack and old farming equipment adorn the stone walls. A rich, smoky smell that’s hard to place but oddly comforting fills our noses. History wafts all around us, yet the pub feels surprisingly up to date.

It has all the charm of the old stables without the horses or, dare I say it, the muck. Apparently a stream once ran directly through the inn so animals could drink alongside the customers, but today, with no horses around to join us for a tipple, we enjoy a local ale in a cosy alcove before being shown to one of the four rooms above.

Our room is contemporary but with a country cottage feel; modern fixtures mixed with wooden furniture, and a plate of home-made biscuits to accompany our cups of tea. The bathroom is glossy-magazine perfect, with gleaming white wall tiles and gold detailing and, although there’s no bath, the luxurious shower more than makes up for it.

With glorious countryside on our doorstep and English Heritage sites Stonehenge and Wardour Castle a short drive away, we have every intention of heading off to explore. Instead, we end up conking out on the comfy bed. Oops.

Dinner is a hearty, unpretentious affair with the emphasis on seasonal and local produce. The menu changes daily but you can expect to find elevated pub classics with the odd wildcard. We opt for the rolled pork belly, chorizo and sherry sauce with mashed potato, plus a butternut squash risotto cake oozing with fontina cheese,and a bottle of Argentinian Malbec. But the real showstopper is the dessert: a sticky ‘cola’ pudding with bourbon toffee sauce and clotted cream. Truly inspired and certainly better than the cheese-and-pickle sarnies I used to eat after my riding lessons all those years ago…’

Doubles £110, including breakfast (thecompassesinn.com)




For more information visit thecompassesinn.com and visitwiltshire.co.uk


 

Carrot cake loaf

Carrot cake loaf
Carrot cake loaf
Carrot cake loaf

I’m going to keep this short but sweet – much like this carrot cake. Partly because it’s past my bedtime and partly because I’m grumpy after spending my entire Sunday burning multiple carrot cakes – would have helped if my oven wasn’t an old tin can with no temperature markings on it.


Carrot cake loaf
Make 1 loaf / Hands on time 35 mins / Total time 1 hr 45 mins / V
You’ll need: 2 lb loaf tin, electric hand whisk
Juice of 1 orange
45g sultanas
150g carrots, peeled and grated
150g soft brown sugar
80g self-raising flour
80g wholemeal flour
1 tsp bicarbonate soda
1 tsp baking powder
2 tsp ground cinnamon
1 tsp ground mixed spice
1 tsp ground ginger
50g pecans, roughly chopped
Pinch of salt
150ml rapeseed oil
2 eggs
Cream cheese icing
130g cream cheese
30g soft unsalted butter
65g icing sugar


TIP: To store, refrigerate for 1-2 days at most and then allow to come up to room temperature before serving.


Method
1. In a small saucepan, heat the juice of an orange over a low to medium heat and add the sultanas. Warm through for 10 minutes before putting to one side to cool.
2. Meanwhile, grease the base and sides of a loaf tin with a bit of extra rapeseed oil and line the bottom with baking paper. Put to one side and preheat an oven to 180°C/160°C fan/ 350°F/gas mark 4.
3. Peel and grate the carrot before weighing out the sugar, self-raising flour, wholemeal flour, cinnamon, ginger, mixed spice, bicarbonate of soda, baking powder and a pinch of salt in a large mixing bowl. Add the roughly chopped pecans and give it a good mix before incorporating in the grated carrots using a wooden spoon.
4. In a separate smaller bowl, whisk together the rapeseed oil and the eggs until combined. Pour into the carrot mixture and mix thoroughly. Spoon into the loaf tin and bake on the middle shelf for 1 hr or until a skewer comes out clean.
5. While the cake is baking, make the cream cheese icing by whisking the butter and the cream cheese together in a bowl with an electric whisk. Fold in the icing sugar with a spoon before whisking again for a couple of minutes. Cover loosely with clingfilm and refrigerate.
6. Allow the carrot cake to cool completely in the tin before turning out and topping with lashings of cream cheese icing. Delicious!

Carrot cake loaf
Carrot cake loaf

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


– Vegetarian
❄ – This cake is suitable for home freezing once cooled and before icing. Wrap well in cling film and freeze fore up to 3 months. Defrost fully before icing and serving.