Tuesday, October 27, 2009

Carrot Cake - 2 - $ - V

Being a redhead I have been given many nicknames. Some kind, some not-so-kind.
I've never really understood the reason behind being called Blue; and Blood-Nut has always been my favourite.
I CANNOT stand Ranga or the very un-classy Fanta Pants.
So here is a Carrot Cake from a Carrot-Head.


1 cup plain flour
3/4 cup raw sugar
1tsp baking powder
3/4 tsp bicarbonate soda
1/2 tsp ground cinnamon
2 eggs
1/2 cup vegetable oil
1 cup grated carrot (approx 2 medium sized carrots)
3/4 cup crushed pineapple, in juice please, not syrup
1/2 cup chopped pecans (walnuts are fine if you can't find the pecans)

Preheat oven to 180C degrees.
Grease and flour a cake tin.
Sift the flour into a large bowl and add the sugar, bicarb, cinnamon and baking powder. Mix well.
Add the eggs and oil and mix well. It's going to clump together, but don't worry it's meant to look like this.
Add the nuts, carrot and pineapple. Don't drain the pineapple! Mix really well. Trust me it will turn back to a batter, rather than a dough, as long as you keep stirring.
Pour into the tin and bake for 50-60 minutes.
You can serve as is, or add some lemon icing (see below).

Icing Ingredients

1 cup icing sugar
Juice of 1 large lemon

Sift the icing sugar into a bowl. Add the lemon juice and mix well until it forms a smooth paste. If it's a little runny just add a bit more sugar and keep adding/mixing until you get the consistency you like.
Make sure the cake is cool before icing or it will just run straight off.


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