I made this for a friend’s birthday, a few days ago, after asking him what his cake preference was. My choices were carrot or banana – I chose carrot.
Due to inclement weather the birthday gathering was moved to our local pub, and it was a hit – from the publican to the chef, everyone enjoyed my carrot cake.
So, with the fondest of memories of cooking with you, Marion, this is for you.
½ can Crushed Pineapple
1 cups Finely Grated Carrots
1/2 Cup Sugar
1/2 Cup packed Brown Sugar
1/2 cup Rice Bran Oil
1 Cups Plain Flour
1 Teaspoon Baking Soda
1 Teaspoon Ground Cinnamon
1/4 Teaspoon Salt
1/3 Cup Chopped Walnuts
Pre-heat the oven to 160°C. Grease and line a loaf tin with baking paper. Mix pineapple, carrot, sugars, eggs and oil in a large bowl. Mix it really well. Add the dry ingredients (except for the nuts) and continue to mix, really well. Add the nuts and combine. Bake for 55 – 60 minutes – or until golden and starting to pull away from the edges. Insert a skewer – if it comes out clean – it’s done.
Rest it for 5 – 10 minutes before removing from the tin to complete cooling on a cake rack.
My favourite frosting for a carrot cake is cream cheese frosting.
- ½ Block of Cream Cheese
- 1 Tablespoon Butter
- 1 Teaspoon Vanilla Extract
- Icing Sugar
Cream the cream cheese, butter and vanilla extract until light and fluffy. I use an electric mixer. Keep adding icing sugar until it is nice and thick. Sorry – I NEVER measure this!