Lots of baking has been going on these past couple of weeks & here’s a recipe that you most definitely need to try. It’s delicious & between the carrots, sultanas & walnuts (if you ignore the icing makeup) I dare say it’s also good for you. Back in the old school days our canteen lady used to bake the most amazing carrot cake ever & I reckon that this recipe is pretty darn close to how I remember it tasting – yum!
1 1/2 cups plain flour – 3 teaspoons baking powder – 1 teaspoon ground cinnamon – 1 1/3 cups grated carrot – 1 1/3 cups of soft brown sugar – 3 eggs – 1 cup sunflower oil – 1/2 cup sultanas (recipe calls for 3/4 cup but I’m not a big fan of too many sultanas so use less & chop them up really small) – 3/4 cup chopped walnuts – zest of 1 orange
The Cream Cheese Frosting:
1 cup (250g) cream cheese softened – 30g unsalted butter softened – 1 teaspoon vanilla extract – 1 cup icing sugar, sifted
Preheat your oven to 170 C & line & grease your cake tin – sift the flour, baking powder & cinnamon into a large bowl & stir in the carrot – whisk sugar & eggs in another bowl & slowly whisk in the oil – pour into the dry ingredients & mix until just combined – fold in the sultanas, walnuts & orange zest – pour into your prepared tin & bake for approx 1 -1 1/4 hours (check it after 50 minutes) – leave it in the tin for a few minutes before turning it out to cool on a wire rack.
For the frosting just beat all the ingredients until they’re silky smooth & slather it on generously…
Recipe is from Bill Granger, Bill’s Basics -again!
Have a great weekend.