A Classic For A Reason - Mum's Carrot Cake
What makes a classic? Is it something that has been around forever or is it a Classic because it brings on an emotional feeling.
Once upon a time, every cafe had a carrot cake with lashings of cream cheese icing, and if there wasn’t anything in their cabinet that took your fancy you could guarantee at least the carrot cake would be good.
For me, the carrot cake has a more happier memory attached to it.
Mum’s Carrot Cake
Fits a 26cm springform tin. So, A Classic For A Reason - Mum's Carrot Cake Recipe...
Ingredients
3 eggs
2C brown sugar
1C rice or bran oil
3 carrots-grated
410g tin crushed pineapple
2tsp ground ginger, cloves, mixed spice, cinnamon
2C flour
2tsp baking soda
1/2C walnuts-roughly chopped
Method
Preheat oven to 175’C and grease and line a springform tin. Mix first 5 ingredients together,then sift in the dry ingredients and walnuts into the wet and fold together.
Pour into tin and bake in the oven for 1hr. Test cake with a skewer and if still not done cover with foil and return to the oven for another 20mins or till done.
Stand on a cooling rack without removing from the tin for 15mins then turn out and cool completely before icing.
Cream Cheese icing
250g cream cheese
2Tbsp lemon juice
1/4C icing sugar
Beat cream cheese till soften then add in icing sugar and beat together, add in juice and beat till light and fluffy.
Smooth over cooled cake and top with chopped walnuts.
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