Well hello there!
As promised, here is a recipe! It’s my favourite cake recipe. Yes, it’s retro – my Auntie Raewyn’s from the 80’s. It is genius and better than any cafe will serve you with soggy walnuts and insipid icing – bleuchh! It’s moist and crunchy – how clever. This recipe is foolproof and easy!
A chef friend had a great saying “it smells cooked” obvious but true – if you are afraid of baking – don’t be! It is simple if you;
– heat the oven up to temperature first
– follow the recipe (unless you are one of those gifted intuituve cooks – I am not!)
– once you have mixed the dry ingredients with the wet – do not muck around! get it in the oven – fast!
Turn the oven on!
Use a 25cm square cake tin – grease, then line with baking paper – do this first!
All measurements are Metric.
1 teaspoon cinnamon
1/2 teaspoon all spice
2 cups plain flour ( you could use wholemeal flour if you like – it gives a granier texture)
2 teaspoon baking soda
3 cups grated carrot (ab0ut 3 carrots)
2 cups sugar
1 1/2 cups olive oil
Sift dry ingredients together then mix in grated carrot
Mix the sugar and the eggs together, add the oil
Mix all the ingredients together
Bake 1 hr 20 mins at 325 or 170 degrees. Test with a skewer to ensure it’s evenly cooked.
CREAM CHEESE ICING
Ice the bottom of the cake – to cover the ugliness!
2 tablespoons cream cheese (light is fine)
1/2 cup butter
2 1/2 cups icing sugar sifted
1 teaspoon vanilla essence
and a small (start with a teaspoon) amount of BOILING water to blend
This makes a tonne of icing – could be reduced if you can do maths – I can’t.
I defy you to stop at one piece!