Carrot cake

Carrot cake

By
From
Baking
Serves
12-16
Photographer
Vanessa Levis

This is a very simple recipe and the idea of mixing in a can of pineapple seems extraordinary, but it works. It’s what makes the cake so moist. Anything with as much fruit and moisture as this cake would normally sink in the middle, which is why it’s best baked in a ring tin. They are very good tins for this sort of cake.

Ingredients

Quantity Ingredient
450g plain flour
440g caster sugar
1 teaspoon salt
1 1/2 teaspoons bicarbonate of soda
1 cup undrained canned crushed pineapple
2 cups grated carrot
4 eggs
1 1/2 cups vegetable oil
1 teaspoon vanilla essence
1 cup chopped walnuts, pecans or mixed nuts
Butter cream icing
chopped walnuts, to decorate

Method

  1. Preheat the oven to 180°C. Generously grease a deep 22 cm ring tin.
  2. Sift the flour, sugar, salt and bicarbonate of soda together into a large bowl. Add the pineapple, carrot, eggs, oil and vanilla and beat until combined. Stir in the nuts.
  3. Spoon the batter into the prepared tin and bake for 1 hour or until a skewer inserted in the centre comes out clean. Cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely.
  4. Ice the cooled cake with lemon butter cream icing and scatter with chopped walnuts.
Tags:
baking
bakery
margaret
fulton
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