My sister and I have a family tradition of baking My mum requested carrot cake for her birthday last weekend. One friend said that Donna Hay’s carrot cake recipe. Although I am not a big carrot cake fan,
1 1/4 cups brown Sugar
1/4 cup vegetable oil
1 1/2 cups plain (all-purpose) flour
Baking powder, 1 1/2 teaspoons
Baking soda (1 teaspoon)
Cinnamon, 1 teaspoon
Half a teaspoon of ground ginger
1 1/2 cups grated carrot
Pecans, macadamia nuts and
Half a cup of mixed dried fruit
What you should do:
1. Preheat the oven to 180degC.
2. Add eggs gradually and beat well. Add the eggs slowly and beat well.
3. Sprinkle the cinnamon, ginger, and baking powder over the Mix the carrots, nuts, and dried fruits until.
4. Pour the mixture into a greased loaf tin lined with non-stick baking paper and bake for 55-60 minutes or until cooked when tested with a skewer.
The recipe only called for pecans. However, I used dried mixed fruits instead of sult.
We were surprised by how many baby carrots we used. Grated carrots retain a great deal of moisture.
We added more lemon juice because I like my cream cheese frosting slightly tart. You may need to use more cream cheese to prevent the frosting from becoming too runny.
The recipe called for a round tin of 22 cm, but our only one was warped. We used a loaf pan measuring 27cm by 17cm by 7cm.