My Nana’s carrot cake has always been my absolute favourite.
So delicious, super moist and full of flavour.
Everything a cake should be.
She shared her carrot cake recipe with me, and I made it for my Father in Law last week for his 87th birthday.
Because turning 87 is a pretty impressive effort and deserves a cake!
I was in a rush to pick Ava up from kindy, so I decorated it with walnuts and miniature pink roses from my Nan’s garden.
1 1/2 cups Grapeseed Oil
1 1/2 cups raw sugar
2 cups wholemeal flour
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
2 cups grated carrot
1 cup crushed pineapple
1 cup chopped walnuts
1 1/2 teaspoons baking soda
Cream Cheese Icing
375g cream cheese
1/2 cup icing sugar
1 teaspoon vanilla essence
Juice 1/2 lemon
Optional: Walnuts for decorating
Preheat oven to 180 C. Mix together oil and raw sugar. Lightly beat eggs, add to Grapeseed Oil and sugar mixture. Combine the flour, cinnamon, salt, carrot, pineapple and walnuts, then add to the wet mixture. Mix in baking soda. Oil a cake tin (approx 24cm in diameter/traditional 9”). Bake for 50 minutes.
Cream Cheese Icing: Combine all ingredients and beat until smooth.
Note: Check cake regularly. Cake will be cooked if it bounces back when pressed on top, or if a toothpick inserted into the centre of the cake comes out clean.
A x x x x
What’s your favourite cake?
Do you have any recipes passed down from your Nan?