Before I started my food blog and I wasn't as adventurous with my cooking, carrot cake was what first won Josh's heart. After all the easiest way to their heart is through their stomach....
I've tried many carrot cake recipes and they have always had something slightly wrong with them. Mainly that they become to dry and crispy on the edges. This recipe that I found in the Donna Hay, Modern Classics cookbook is delicious! Beautiful and moist.
recipe adapted from Donna Hay Modern Classics book 2
1 1/4 cups brown sugar
3/4 cups macadamia oil
11/2 cups plain flour
11/2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
21/2 cups grated carrot
1 cup chopped walnuts
Preheat oven to 180c. Place sugar and oil in the bowl of an electric mixer and beat for 2-3mins. Add the eggs gradually and beat well. Sift the flour, baking powder, bicarb soda, cinnamon and ginger over the mixture. Add the carrot and the walnuts and mix until just combined. Pour the mixture into a greased and lined cake tin and bake for approx 60mins or until cooked through when tested with a skewer. Serve the cake warm or cool completely and spread with cream cheese frosting.
For frosting process 250g of softened cream cheese, 2 cups of icing sugar and some lemon or orange juice and rind to taste in a food processor until smooth.
This cake is the best carrot cake I have tried so far. It has a solid crumb but is beautiful and moist! Perfect for your next coffee/tea date with friends!