Carrot Cake

Carrot Cake

Ok so I have some awesome news and some bad news...I FINALLY got a digital SLR camera!  The bad news is that I made this Carrot Cake before I bought the camera so the photo quality is still crap...

It tasted good though!  Regardless of how it looked!  I was sitting at home cleaning while mum was out doing groceries when I randomly had a craving to make carrot cake, not because I wanted to eat it just felt like making it...

Although the thought of licking the left overs out of the mixing bowl for both the cake AND the cream cheese frosting may have influenced my decision.  Carrot cake would have to be one of THE BEST cake batters to eat, I almost wish, no I DO WISH, that I’d kept some batter in a container in the fridge hahaha. 

This is a pretty easy recipe, it’s from this recipe book my Aunty made for me and all the women in my family/extended family.  It’s a collation of all of her tried, tested and favourite recipes from baked goods, to Thai noodle salads and decadent desserts.  It really is an amazing book, I’ve cooked and baked so much out of it lately...

Ingredients: 

Ingredients all in one!

• 1 Cup oil
• 3 eggs
• 1 ½ cups raw sugar
• 2 cups sifted SR flour
• 1 tsp cinnamon
• ½ tsp salt
• 2 cups grated carrot*
• 1 cup walnuts (semi crushed, extra for decorating)
• 1 cup drained crushed pineapple** 

Icing: 

• 125g Philadelphia cream cheese
• 2 tbsp butter (softened)
• 1 cup icing sugar
• ½ tsp vanilla 

Method: 

1. Preheat oven to 180⁰.
2. Mix together the oil, eggs and sugar.
3. Add the SR flour, cinnamon and salt, then the rest of the ingredients.
4. Pour batter into two round cake tins and bake for approximately 1 hour or until a skewer inserted into the middle comes out clean/crumbly.
5. Let cool completely before icing.

 Icing: 

1. Mix all ingredients together.
2. Place one cake on a serving plate and ice the top of it.
3. Place the second cake on top then ice the top and sides.
4. Sprinkle with the extra walnuts. 

* I used a food processor with a grater to grate the carrots.  I’ve done it before by hand and it takes a VERY LONNNNG TIME!

**I also discovered that a tin of strained pineapple gives you not only pineapple for your carrot cake but ALSO pineapple juice to use for MALIBU AND PINEAPPLE!!! Yayyyy! I didn’t drink it with my carrot cake though, it was gone before the cake was even in the oven...

Love in Baking...Passionate Baker! 2:D