Carrot Cake

I once made this cake for an extended family gathering. As I was cutting it, all the kids gathered expectantly around for a piece. One young cousin asked “What sort of cake is it?”, “Carrot cake” I answered. To which there was a general sound of disappointment and he said disgustedly “you put vegetables in a cake?!”. 

Notwithstanding the terrible fact of vegetables in a cake, this cake is a delight to make and eat. Birthday cake (for adults), wedding cake or just generally absolutely delicious comfort food. 

Ingredients

• 1 3/4 cups plain flour
• 2 teaspoons baking powder
• 1/2 teaspoon bicarbonate soda
• 2 tsp cinnamon ground
• 1 tsp nutmeg ground
• 1/2 teaspoon ginger ground
• 1 cup caster sugar
• 2 cups coarsely grated carrot
• 1 lime rind grated finely
• 1 cup rice bran oil
• 3 eggs
• 1/2 cup milk
• 1/2 cup sultanas

Method

oil a kettle full of water (or heat up your chicken stock on the stovetop)

1. Preheat oven to 180 degrees Celsius.
2. Carefully oil a deep 20cm round cake tin and line with baking paper.
3. Mix the dry ingredients carefully together in a large bowl. (Flour, sugar, spices, bicarbonate and baking powder)
4. Add the lime rind, carrot and sultanas to the dry ingredients and mix well.
5. In a seperate bowl whisk your eggs until slightly fluffy and slowly add the oil, whisking until combined, then the milk.
6. Add the oil/egg mixture to the carrot mixture and stir until combined.
7. Pour into the cake tin, and smooth so that its even top and sides.
8. Bake in oven for approximately 70minutes, or until a skewer inserted into the middle of the cake comes out clean/with crumbs sticking to it.
9. Cool cake in tin. Once cake is completely cool, carefully cut in half horizontally, and sandwich with half the icing. Smooth the rest of the icing over the top of the cake and refrigerate until set.