Cleaning Out The Fridge Part II.


At long last, i finally made that carrot cake.

This cake practically defined my childhood. There was little that could get me more excited than the aroma of this divine cake wafting through the house. To my then undiscerning tastebuds, a slice of this cake was such an exquisite treat and would quickly be gobbled up faster than you could ask to have a taste.


As far as carrot cakes go, this is the carrot cake i measure all other carrot cakes against and most don’t even come close to being half as good. Moist, crumbly with the occasional burst of sweetness from the raisins i threw in in a whim and pineapple and topped with a generous dollop of cream cheese frosting, this is the cake that will put the spring back in my step in a long, hard day, turn a smile into a frown, you get my corny drift :)

This is by no means a health-conscious cake, it is meant to be dug right in with a fork, heck even with your fingers if you wish, and indulged in all its glorious tasty sinfulness. Be warned though, you might polish off the entire cake before you realize it.

My Mum’s Carrot Cake
The list of ingredients came with one line; mix all ingredients. This is how i interpreted that.


Ingredients
2 cups plain flour
1 cup sugar
1 cup corn oil
1 1/2 tsp baking soda
2 tsp baking powder
1 tsp salt
2 tsp cinnamon
4 eggs
2 cups grated carrots
1 can (440g) of crushed pineapple, drained
1 cup dessicated coconut
1/2 cup ground hazelnuts (use ground almonds if you like. i just had hazelnuts on hand)
3 handfuls of raisins

Cream Cheese Frosting
1 tsp vanilla essence
250g Philly cream cheese, at room temperature
125g butter, at room temperature
1 cup icing sugar

  1. Preheat oven at 180C. Grease and line the base of a 9 inch round springform pan. Set aside.
  2. In a large bowl, combine everything but flour, eggs and oil, taking care to mix well. Add oil and stir vigorously to combine. Add eggs in one at a time, combining well after each addition. Add flour in 2 batches, mixing till just combined.
  3. Pour mixture into prepared pan. Bake for about an hour, or till a skewer inserted into the middle of the cake comes up clean.
  4. To make frosting Using an electric mixer, beat cream cheese, vanilla and butter together till well combined. Add icing sugar and combine well. When cake has cooled completely, spread evenly over top of cake.

I made 4 cupcakes, to tide a friend through her long day studying at the uni, and the rest into a cake, just for convenience’s sake. Bake the mini cakes for about 25 minutes if you choose to make them in that form. It should easily give you 24 cupcakes.

Edit:
Text received from said friend an hour after the cupcakes were delivered-
“Babe, these are really really good! I’ve had two already. How much will go straight to my ass?”

Gotta love that girl :)


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12 Comments

  1. leo

     /  June 2, 2007

    prefer the old format ;P

    Reply
  2. thecoffeesnob

     /  June 2, 2007

    I like this one.

    Are you coming to visit me in July?

    I’m still waiting for my CD..

    Reply
  3. ovenhaven

     /  June 3, 2007

    Mmmmm, I’ve never had carrot (cup)cake before, but that looks scrumptious!

    Reply
  4. thecoffeesnob

     /  June 4, 2007

    You have to give this a shot then. There’s nothing quite like carrot cakes with its luxurious cream cheese frosting. Oh, the guilt! But it’s so damned good.

    You won’t regret it, i promise :)

    Reply
  5. happygrub

     /  March 28, 2008

    The recipe looks almost exactly like the Dorie Greenspan one! Wow!

    Reply
  6. Oh it does? Dorie’s has such a classy look, as with all her cakes. I have to make it some day myself to see if there’s a difference. If only all the carrots in the cake cancelled out the calories content of the other ingredients :D

    Reply
  7. Jessica

     /  June 9, 2011

    Just wondering…do you think it will make a difference if i use canola oil?

    Reply
    • Hi Jessica! Nope, it won’t. Any neutral tasting oil will work fine with this recipe. I hope you enjoy this cake as much as I always do! :)

  8. Julie

     /  August 31, 2011

    I want to make these this weekend. I live in the US and am having trouble identifying what exactly desiccated coconut is, some websites say there are two versions sweetened and unsweetened and say that desiccated is not the same as shredded which is more popular here. Please advise.

    Reply
  9. Julie

     /  August 31, 2011

    O and will it mess up the recipe completely if I don’t use nuts at all? Gracias

    Reply
    • Hi Julie! I use desiccated coconut that’s unsweetened. If you can’t find it where you live, you could probably use dried shredded coconut- preferably unsweetened or reduce the amount of sugar in the recipe if you’re using sweetened.

      Also, the recipe will work just fine without the nuts. I hope that helps and I would love to hear back from you if you do give the recipe a shot :)

  1. Carrot Cake Cupcakes – Unforgettably Moist | Cupcake Project

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