April 2014 - Carrot Cake

Okay, so this was really a bit of a cheat. I had recipes marked to try but it just never seemed to happen and it was coming up to the end of the month so I just had to get something done. I wanted something sweet so I decided on the carrot cake. I wanted more of a slice type thing so I cooked it in my slab tin and it was just perfect. I didn't make the candied carrot to go with it nor did I make the carrot and pecan recipe that was also there. I topped it with cream cheese frosting. I really did cheat on this one because I went to buy some cream cheese and there was a tub of ready made cream cheese frosting with a hint of lemon that is put out by Philly. I figured that I would try it out and it is really quite nice. I was surprised actually. I really like the cake, not too sweet and not too oily. Nice and light and moist. I also loved the fact that the carrots were finely grated. When the carrot is coarsely grated it doesn't blend in as nicely. The fine grate blended through perfectly and produced such a lovely crumb. I will always fine grate from now on in fact this will be the go to carrot cake. 

Before I post the recipe I will just say that I want, really really want, to make the Kangaroo kofta with warrigal greens, beetroot and feta. The only reason I didn't is the recipe has "dried native pepperberry" in it and I don't have that. I will get it though and make them. I can't get the warrigal greens either but the recipe gives the substitute as spinach. Once I find the pepperberry I will definitely make it. 

Carrot Cake 

by Valli Little - delicious magazine April 2014

 3 eggs

175 ml sunflower oil (I used rice bran)

180 g brown sugar

3 carrots (finely grated), mine were small so I used 4

180 g self-raising flour
1 tsp bicarb soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 c walnuts, chopped (I didn't add)

Preheat oven to 180 C. Grease & line 23 cm pan.
Mix eggs, oil & brown sugar. Add carrots & stir to combine.
Mix dry ingredients and add to wet ingredients. Stir until just combined. Add walnuts if using.
Pour into cake pan and bake 35 - 40 min.
(My slab pan was done in 20 min)