One of Michelle's favourite cakes is a simple carrot cake. The trick to a good carrot cake is to have the result be moist and not too dense; tasty icing helps too.
This recipe is adapted from a Donna Hay version of carrot cake. You could use other nuts or sultanas, however walnuts & pineapple slices are a winning combination.
You will need:
- 1 1/4 cups brown sugar
- 3/4 cup vegetable oil
- 3 eggs
- 1 1/2 cups plain flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon bi-carb of soda (baking soda)
- 2 teaspoons cinnamon (although I used a bit more)
- 2 teaspoons nutmeg
- 1/2 teaspoon ground ginger
- 2 1/2 cups finely grated carrot
- 3/4 cup roughly chopped walnuts (or other nut)
- 1/2 cup roughly chopped pineapple pieces
- 250g Philadelphia Cream Cheese
- 1 lemon
- 1 cup icing sugar (or to taste)
Start things off by preheating the oven to 180 degrees. You will also need a greased cake tin, preferable spring form as it is easier to extract the cake.
Mix the sugar and oil together in a bowl with an electric mixer for around 3 minutes. Gradually add the 3 eggs and beat well.
Sift the flour, baking powder, bi-carb, cinnamon & ginger over the sugar mixture. It is easier if you combine this separately before sifting.
Now you have a good batter, stir in the carrot, walnuts & pineapple pieces.
Pour the mixture into the cake tin and bake for around 55-60 minutes.
For the icing, combine the cream cheese, some lemon rind and the sugar together and then spread over the cake. If you have any left over, sprinkle some of the walnuts over the top.
Now watch the cake disappear. Ours was a great treat on Good Friday and was gone within a day between four people. With all the carrot, it was a healthy treat, right?