Monday, March 16, 2009

My mother's carrot cake

My mother travels the world to test carrot cakes. But this recipe is her favourite -- and mine at this time of year.

2 cups sugar
1-1/2 cups oil
4 eggs
2 cups plain flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
2 cups grated raw carrot
1/2 cup walnuts
1 cup coconut
1 440 g (13-1/2 ounces) tin crushed pineapple, undrained

Grease pan. My mother uses a 10x14 inch (25x35 cm) pan. If you use the more common 9x13 inch (22.5x32.5 cm) pan, make 6 regular sized muffins as well (the cake will not cook sufficiently in the centre if you use all the batter in a 9x13 inch pan).

Preheat oven to 180 °C (350 °F). Mix sugar, oil and eggs well. Sift dry ingredients. Mix with egg mixture. Add carrots, nuts, coconut and pineapple. Bake for 45 minutes.

Ice with cream cheese 'frosting': 250 g (8 ounces) cream cheese, 1 tablespoon milk, 1 teaspoon vanilla, and 4 cups icing sugar.

Perfect for a birthday cake. Though perhaps not as memorable as my cake 38 years ago.


Greg said...

First time I'd seen that picture, it seems as though most pictures I'm part of the background as compared to the elder children in the family. Thumbs up on the carrot cake recipe, especially the frosting!!

Anonymous said...

Ask Greg for his recipe for Beanie Weinie Supremie. cs

Ozegrrl said...

Actually Greg you look like you are competing for the center of attention with the cake. And you look like a pretty tempting target... 'I wonder how loud my new baby brother would scream if I ... [insert action involving cake, candles or dramatic fall to floor]'.