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''Carrot Cake is an American classic. When you think about that, it's an unusual cake because it is made from a root vegetable, which is seldom used in desserts. But the carrot makes it moist, and at the bakery we also add pineapple juice.
''For a non-cream cake, I love our Carrot Cake. I think it's something special. It is best if it has also got Carrot Cake Icing; that beautiful icing makes it fair dinkum.''
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Preparation time: 25 minutes.
Baking time: 1 hour and 45 minutes.
Oven temperature: 160°C
Method:
- Pre-heat oven at 160°C.
- Prepare cake tin — grease tin and line bottom with greaseproof paper.
- Mix together apple, carrots, walnuts, sultanas, brown sugar.
- Then add eggs, vegetable oil and vanilla essence and mix together well.
- Dissolve bicarb soda in water. Add this to mixture along with flour cinnamon and mixed spice. Mix together thoroughly then place in tin and bake at 160°C for approximately 1 hour and 40 minutes.
Carrot Cake Icing
Ingredients:
Icing sugar — 2 cups
Vanilla essence — 2 teaspoons
Margarine — 1/3 cup
Cream cheese — 1/3 cup
Crushed walnuts (for topping) — 1/2 cup
Method:
- Beat margarine, cream cheese, icing sugar and vanilla together until light and fluffy
- Spread over top of cake when cake has cooled.
- Sprinkle with crushed walnuts.
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Ingredients:
Apple, diced — 1 cup
Carrots, grated — 2 1/4 cups (soft packed)
Walnuts, broken — 3/4 cup
Sultanas — 3/4 cup
Brown sugar — 2 cups (soft packed)
Eggs — 3 x 50g
Vegetable oil — 2/3 cup
Vanilla essence — 1 teaspoon
Plain flour — 2 1/2 cups
Cinnamon — 1 teaspoon
Mixed spices — 3 teaspoons
Bicarb soda — 2 teaspoons
Cold water — 2 teaspoons |