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My Legendary Carrot Cake
Introduce
Chef :
Hiroko ListonMy Legendary Carrot Cake
My quest for the best Carrot Cake recipe started when I tasted one slice of Carrot Cake on a Qantas flight from Sydney to Melbourne. I was coming home from Japan with my young children. It was a very long trip and I was extremely tired. The slice of cold and moist Carrot Cake tasted absolutely delicious and I wanted to recreate the cake by myself. I tried some recipes, altered some of them and now I have one great recipe to share with you.
Ingredient
Food ration :
About 20cm Cake
1/2 cup
Brown Sugar
1/2 cup
Caster Sugar
1/2 teaspoon
Salt *necessary!
2-3 teaspoons
Cinnamon
1/2 cup
Sultana Raisins
1/2 cup
Walnuts *coarsely chopped
1 teaspoon
Vanilla Extract
Cooking instructions
* Step 1
Preheat oven to 180C. Line a cake tin with baking paper. Grate plenty of carrots. If you can't get Crushed Pineapple, just finely chop up pineapple.
* Step 2
Combine all ingredients and mix well. Pour the mixture into the cake tin and bake for 50 minutes or until cooked through. *Note: If cupcakes, bake for 25 to 30 minutes. DO NOT overcook.
* Step 3
Transfer to a wire rack and cool completely. This cake tastes better when cold.
* Step 4
If you want frosting or icing, traditionally Cream Cheese Frosting is nice for this cake. The cake tastes great without the frosting.
Note: if there is a photo you can click to enlarge it
Tag
& 1/2 cups Self-Raising Flour (*OR Plain Flour 1 & 1/2 cups & Baking Powder 1 teaspoon)
brown sugar
caster sugar
Salt *necessary!
cinnamon
Grated Carrots *tightly packed
Crushed Pineapple *drained well and tightly packed
Sultana raisins
walnuts coarsely chopped
large eggs
Vegetable Oil *Note: Butter doesn’t work for this cake!
vanilla extract
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