Linden's Heavenly Carrot Cake
I haven't made this yet - but my colleague makes this all the time and it's so moist and awesome. Taken from The Age from 1997.
Makes two loaf-tin-sized cakes
Ingredients
800g carrots, roughly grated
500g Californian walnuts, roughly chopped
4 eggs lighty beaten
2 cups raw sugar
1½ cups light olive oil or canola oil
1 tsp vanilla essence
1 tsp mixed spice
½ tsp salt
2 cups plain flour
2 tsp bicarbonate soda
Icing:
2 cups icing sugar, sifted
180g creamed cheese
90g butter
1 tsp lemon juice
Method
Will make and update for Nadz tips!
Makes two loaf-tin-sized cakes
Ingredients
800g carrots, roughly grated
500g Californian walnuts, roughly chopped
4 eggs lighty beaten
2 cups raw sugar
1½ cups light olive oil or canola oil
1 tsp vanilla essence
1 tsp mixed spice
½ tsp salt
2 cups plain flour
2 tsp bicarbonate soda
Icing:
2 cups icing sugar, sifted
180g creamed cheese
90g butter
1 tsp lemon juice
Method
- Preheat oven to 180-190°C. Line two 24 cm x 12 cm loaf tins with baking paper.
- Combine eggs, raw sugar, oil, vanilla and sifted dry ingredients in a large bowl. Stir in the carrots and walnuts, reserving a handful of chopped walnuts for decoration. The mixture should be a medium consistency; not runny but not sticky.
- Spoon batter into loaf tins and bake for 1¼ - 1½ hours or until cooked. Allow the cakes to cool in the oven for 30 minutes, then turn out of tins onto cake racks. Cover with tea towel and allow to cool completely.
- Mix icing ingredients together and spread over cake. Decorate with walnuts.
- Cakes will keep for 4-5 days.
Will make and update for Nadz tips!