There are not just a few people among my friends and family who love carrot cake. I’ve been meaning to try my hand at baking my own since having tasted such a variety of shop-bought and café versions. My first port of call was my favourite recipe site, where I found Lennie’s offering rated by over 400 cooks at pretty much 5 stars. Yesterday, almost three months after I saved it to my cookbook, I baked my own with some modifications.
I prefer a nice chunky wedge rather than slender slices. However, I imagine the quantities below would fit just as well into a wider, shallower tin which would probably require less baking time.
You will need…
2 cups wholemeal flour
2 teaspoons sodium bicarbonate
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 ½ cups muscovado sugar
1 cup vegetable oil
3 medium eggs
1 teaspoon vanilla extract
2 cups grated carrots
1 cup desiccated coconut
1 cup chopped walnuts
1 can crushed pineapple, well-drained (225-250g/8 oz.)
1. Place a rack in the centre of the oven and preheat oven to 175°C/350°F. Line a 7 inch/18cm diameter deep cake tin with baking parchment.
2. In a large bowl, mix together flour, sodium bicarbonate, baking powder, salt and ground cinnamon.
3. Make a well in the centre and add sugar, oil, eggs and vanilla extract. Mix well with a wooden spoon into smooth thick batter. Add carrots, coconut, walnuts and pineapple, incorporating evenly.
4. Spoon mixture into cake tin and bake for about 60-80 minutes, or until a skewer inserted into the centre comes out clean.
To finish the cake, you can cover with some cream cheese icing (which I usually love). Because I was hoping to share it with the men in my family who don’t really like sugary things, I did not ice the cake this time. Instead I put aside 3 walnut halves unchopped for pressing into the centre of the batter, before putting it in the oven to bake.
My mum texted me today to say that she’d had a slice for breakfast and it was “delicious” (now that’s very high praise coming from my mum)! I hope you have some fun with it too. Thank you to Lennie for sharing a delicious recipe!