A couple of weeks ago I decided to join one of my favourite bloggers for Cake Friday. Which is essentially a rather good excuse for me to indulge in compulsory baking. And I seriously did bake it on Friday, as those that follow me on twitter will attest.
So to the cake. It is from a book by Gretta Anna, who was unknown to me until my MIL introduced me to her wonderful Christmas cake. She appears to have been Australia's answer to Julia Childs - who knew???? I sought out her cookbooks at a Lifeline Book Fair a couple of years ago and struck gold with two pristine copies.
This week's choice was easy - the most lush and moist carrot cake I have ever tasted...even if I do say so myself.
Gretta Anna's Carrot Cake
1 cup of grated carrot
200g tin of crushed pineapple (half a tin)
1 cup plain flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup sugar
2 eggs
5 tablespoons oil
1/4 cup walnuts (optional)
Strain the juice from the crushed pineapple. Mix the dry ingredients together. Add the eggs and oil and mix thoroughly. Stir in the carrot, pineapple and walnuts. Bake at 175 degrees Celsius for 35-40 minutes and cool before covering with cream cheese topping.
Cream Cheese Topping:
Place 3tabs butter, 3tabs cream cheese, 1/2 teaspoon vanilla and 250 icing sugar in a mixing bowl and beat well.
Happy Baking,
suzy xoxo
Yum! Must try this!
ReplyDeleteLooks delicious! Can't beat a lovely moist carrot cake spread with beautiful cream cheese icing!
ReplyDelete