Carrot cake is one of the world’s most popular cakes. It makes the top 5 on google trends, beaten only by cheesecake and chocolate cake. So let’s take a vote what would be your top 5 cake recipes? Mine are:
- Cheesecake (baked)
- Chocolate cake (flour-less)
- Carrot cake (must have cream cheese frosting)
- Sponge cake
- Angel food cake
…well that wasn’t as easy as I thought, I swapped the top 3 around for several minutes and I am still not sure I have got it right!
Seems everybody has a carrot cake recipe, not unusual I guess as most people I have come across like carrot cake, not like banana cake… that seems to polarize people into two groups; those that love banana cake, banana bread and all other ways “to use up bananas past their prime”, and those that don’t like overripe bananas whichever way they have been disguised.
Carrot cake is a moral dilemma… picture a demon one shoulder whispering in your ear “go on have another it’s got carrot in it so it is healthy…it’s kind of good for you….go on you know you want to”
…and an angel on the other, arms crossed sternly whispering…
“tut tut don’t give in… think about all the sugar, butter and flour…think about how much exercise you will need to do to keep your weight down…say no…walk away”…
The decision is difficult and you struggle with your angels and demons for some time, then the demon comes out with the killer blow…
“ooooh look at that cream cheese frosting…it’s got lime in it … limes are full of vitamin C and antioxidants… and the ‘tangy-ness’ (is that a word?) adds just that little extra flavor…oh go on have another piece”
Sigh,… the demon is right, this recipe made a heavenly cake , ( should that be devilish?) moist, not too crumbly but not dense either. A very good friend made this cake to take to work and it was so good she got several orders! I have played with the ingredients a little.. You can be far more generous with the carrot. Add walnuts, and or pineapple. I like to use brown sugar rather than white for a darker richer colour and deeper flavor.
Ingredients (serves 6)
- 225g unsalted butter, softened
- 1 cup (220g) caster sugar (or brown sugar)
- 4 eggs
- 175g self-raising flour
- 1 tsp baking powder
- 200g carrots, finely grated (about 2 large carrots)
- 50g desiccated coconut
- Grated rind and juice of 1 orange (about 2/3 of a cup)
- 55g flaked coconut, toasted
- 175g cream cheese
- 100g (2/3 cup) icing sugar, sifted
- Grated rind and juice of 1 lime
- Preheat the oven to 170°C. Grease and line the base of a 23cm springform cake pan.
- Place butter and sugar in a large bowl and beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each. Sift in flour, baking powder and a pinch of salt and mix to combine. Stir in carrots, desiccated coconut, rind and enough juice to make a dropping consistency. Mix to combine and pour into cake pan.
- Bake for 35-40 minutes until a skewer inserted into the centre comes out clean. Cool slightly in pan, then transfer to a rack to cool completely.
- For icing, beat ingredients, spread over cake and garnish with coconut
Recipie from Delicious magazine. – April 2004, Page 66
Adapted from Recipe by Valli Little