Carrot Cake by Sue Barber
I am told its Carrot Cake Day today. Each day celebrating something, so why not Carrot Cake. Every Coffee and Cake Shop will offer you a Carrot Cake, usually with a runny cream cheese icing on top – simply because everyone loves Carrot Cake. I made one using butter instead of the more conventional oil. I always view my children as my best critics. They like this one.
You will need
For the cake
1 tsp each bicarbonate of soda & baking powder
½ tsp mixed spices [or some grated root ginger & nutmeg]
¼ tsp salt
180g white sugar
2 whole eggs – lightly beaten
½ tsp vanilla extract
400ml grated carrots
50g chopped skinned almonds
½ cup chopped pineapple
¼ cup roasted sesame seeds.
What you’ll do
Prepare a 1.5 litre loaf tin or Bundt pan. Begin by buttering the pan well. Sprinkle lightly with some sesame seeds and then flour. Set oven at 180C. Have ready a cake rack to cool the cake on after it comes out of the oven.
Sieve together twice the flour, bicarbonate of soda, baking powder, spices and salt.
In the bowl of a food processor, cream the butter and then add the sugar in a stream and whisk it till light and fluffy. Add the eggs, one at a time, adding a heaped spoonful of the flour mixture with each egg to prevent curdling. Add the vanilla essence. Turn into a bowl.
Add the carrots, almonds, pineapple and sesame seeds and beat well with a wooden spoon.
Turn into the prepared loaf tin and smooth over the top.
Bake in the preset oven for about 45 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and place the tin on the cake rack and allow to cool in the tin for at least fifteen minutes.
Remove from the tin and invert on the cake rack, cover with a colander and allow to cool completely and for the outside of the cake to dry off.
Coat the top of the cake with your favourite cream cheese or lemon icing and garnish with toasted almonds.
Serves 8 – 10 generous slices.