Friday, 30 March 2012

Carrot cake

What could be better? No, really?! Carrot cake is my favourite of all the many cakes I enjoy frequently.

This is a recipe adapted from one a friend introdcued me to some time ago and I've added to it and free-styled with it as I saw fit. This cake is very much a full-o-stuff type one and isn't iced (only because that's how I prefer my own carrot cake) but would easily fit with any kind of icing you could normally throw at a carrot cake.

The recipe is designed for a 20cm diameter, round cake tin and easily makes 12 sizable slices.

1/3 cup canola oil 

1/3 cup orange juice 
2 large eggs 
1 teaspoon vanilla essence
1/2 cup drained crushed (or finely chopped) pineapple

1 1/3 cups finely grated carrot
1/2 desicated coconut
1/3 cup chopped pecan nuts
1/3 cup chopped walnuts
2/3 cup raisins
1 1/3 cups golden caster sugar
1 1/3 cups plain flour
zest of one lemon 
2 teaspoons ground cinnamon
2 teaspoons ground ginger 
2 teaspoons bicarbonate of soda

Preheat oven to 180c or 355f

Grease the side and base of a 20cm diameter round cake pan.
Stir oil, juice, eggs, vanilla, pineapple, carrot, pecans, walnuts, raisins, coconut, lemon zest and caster sugar together in a large bowl. ©
Sift in flour, cinnamon, ginger and bicarbonate of soda.
Stir until combined.
Pour mixture into prepared pan.
Bake for 55-65 minutes. When the cake is ready, a thin-bladed knife or wooden skewer inserted into the centre of the cake will come out without any batter attached.
Allow to cool in pan.


 Before baking, and after baking. 

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