Carrot Cake

Image Jenny Schimak

Have been slack with my food blog of late. I take the food photos and then don't get around to doing the recipe to post on my blog.

I made this today to take to Peter's parents' house tomorrow for Fathers' Day.

Ingredients (serves 12)

• Olive oil, to grease
• 2 (about 300g) carrots
• 1 cup (150g) self-raising flour
• 1/2 cup (75g) plain flour
• 1 tsp bicarbonate of soda
• 1/2 tsp ground cinnamon
• 1/2 cup (80g) brown sugar
• 3/4 cup (185ml) oil
• 1/2 cup (125ml) golden syrup
• 3 eggs
• 1 tsp vanilla essence

• Icing

• 250g spreadable cream cheese
• 1/2 cup (80g) icing sugar
• 1/2 tsp vanilla essence

Method

1. Preheat oven to 170°C. Grease a 20cm (base) round cake pan lightly with oil, and line with non-stick baking paper. Peel and grate the carrots, and set aside. Sift the flours, bicarbonate of soda and cinnamon into a large bowl.
2. Put the brown sugar, oil, golden syrup, eggs and vanilla in a separate bowl. Use a balloon whisk to mix until combined.
3. Pour the oil mixture into the dry ingredients. Use a wooden spoon to stir gently until just combined. Stir in the grated carrot.
4. Pour the mixture into the pan and bake for 1 hour. Set aside for 5 minutes, before turning out onto a wire rack to cool completely.
5. To make the icing, place the cream cheese, icing sugar and vanilla in a bowl. Use a wooden spoon to mix until well combined.
6. Spread the icing over the cake.

Source

Fresh Living - August 2004 , Page 53

Recipe by Tracy Rutherford