It was a good friends birthday and she requested the carrot cake I had made for a spinning day a few weekends ago.
I love this recipe. It is sort of based on one my mom had in her whole foods book. We can’t find the book and I was sad as it was by far the nicest carrot cake ever. I tried others on the internet, even one with cooked carrot, but was always disappointed. Mom then gave me one that was similar to the one we used to make but has mashed banana in. But it was close enough that with a bit of substituting and playing with the recipe I think it is close to the original.
I used to make it with cream cheese topping which is lovely but one day I did not have any so used my new favourite thing to add when cooking – chai tea powder. I have made chai cup cakes, pancakes, crumpets and now icing. I just make normal butter icing and add a few spoons of power. I think it works well with the carrot cake.
1 cup castor sugar
2 cups flour
3/4 cup oil ( I use olive oil)
2 tsp baking powder
1 tsp bicarbonate of soda
2 cups grated carrot
3/4 cup chopped pecan nuts
2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/2 cup of tinned crushed pineapple
Hand mix all with wooden spoon in a large mixing bowl until mixture is all combined.
I bake in a large ring tin but any large pan or 2 smaller ones will work. Grease well as it is a soft moist cake that will crumble if you get it stuck on the pan.
The ring baked at 180 for just under an hour but check your oven.
I should have taken a photo of a cut piece if cake as it was rather enthusiastically decorated by the kids and you can’t see the lovely cake with carrot and nuts and all.