This is another recipe from our surprisingly prolific COVID work-from-home cooking group (which has been one big and unforeseen upside of working from home). This was introduced to us, and now you, by our friend Catherine, who is Aussie, but I’m not sure if this is a particularly Aussie Carrot Cake so we’ll just call it Catherine’s Carrot Cake. If you were to draw a graph with simplicity on the X axis and deliciousness on the Y axis, this cake would meet in the top right hand corner. Just the way we like it! I should include a warning that the icing is very dangerous indeed – we made extra and we couldn’t pass the fridge for the next couple of days without sneakily eating some.
Catherine’s Carrot Cake
25 minPrep Time
1 hrCook Time
1 hr, 25 Total Time
2 cups (300g) plain flour
2 teaspoons baking powder
1 1/2 teaspoons bicarb soda/ baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
200ml sunflower oil
2 cups grated carrot
400g canned pineapple, chopped well
1 cups caster sugar
1/2 cup chopped walnuts
For the icing:
70g unsalted butter
150g cream cheese
1 teaspoon vanilla extract
400g icing sugar
Heat your oven to 175 degrees Celsius.
In a large bowl, add all the dry ingredients together (flour, baking pawder, baking soda, Cinamon, salt, sugar, and walnuts) and mix well.
Now add your wet ingredients (beaten eggs, oil, grated carrot and pineapple).
Stir everything together well and you should have a nice wet mixture.
Line a 23cm baking tin (with reasonable high sides) with baking/Parchment paper.
Pour in your cake mixture and whack into the oven for 1 hour at 175 degrees Celsius.
Leave to cool fully on a wire tray before icing.
For the icing, beat the butter, cream cheese, icing sugar and vanilla extract together until it all forms a creamy icing with no lumps.
Pour your icing onto the top of the cake and drag down bits of the icing intermittently with a spatula to give an "overflowing" impression.
Decorate with a baby carrot or as you please et voila, just you try to keep away from this one!
When you think about summer cakes, or cakes in general, courgette is probably not an ingredient that springs to mind. The Summer Courgette Cake is one of this surprising combinations of savory ingredients and cocoa that will astonish you with its lightness and subtle sweetness. The […]
This vegan carrot-thyme cake is ready in no time and requires no yeast. It goes great with stews and soups! Carrot-pea and thyme breadCooking time: 40 minutes Serves: 4 Ingredients 1 1/2 glass wholemeal flour 1/3 glass of oil or olive oil 1 tsp salt […]