Carrot cake

Beaux- tie ( a recipe)

Recently my girls planted their first vege patch.
The carrots grew for 10 weeks. We pulled them up and were hoping to use them in salad and carrot cake.

Above: left is the shop carrot. Right is our carrots. Hmmmmm. I guess size does matter after all. Ha ha.

Pre heat oven to 180 degrees.
Grate 3 cups of carrots.
Here’s the recipe

2 cups flour
1 cup sugar
1/2 cup oil
3/4 cups walnuts
3/4 cups pineapple chunks
Vanilla essence
2 tsp cinnamon
3 tsp bicarb
3 eggs

I ran out of cinnamon, so I used five spice powder. This will give a lovely Christmas taste to the food with all the spices in. It’s so yum.

I used a ring cake tin. To ensure the cake doesn’t stick , here’s how:

Tear a large piece of baking paper and fold it in half , then half again.

Cut off the corner in shape seen above

Snip the edges with scissors.

Cut top side of baking paper in half circle ( as seen above)

This makes ideal baking paper shape to Line ring tin.

Spray the inside of the tin and then line the inside of tin with baking paper.
Pop in heated oven for 45 mins.

Once cooked , place dinner plate on top of tin.

Turn cake upside down.

Flip cake out easily as it is lined with baking paper.

Peel baking paper off and allow carrot cake to cool before icing.

Cream cheese icing :

Blend 2 cups icing sugar
Lemon juice
Block of cream cheese
Use electric beater and beat till smooth.

I iced the cake and decorated it with walnuts and fresh strawberries.
My friend from new Zealand was over in Sydney for the weekend.
She came over and told me she has just got engaged.
I was so excited. We had to have a champagne toast….. And some freshly baked carrot cake.

I should have used those tiny home grown carrots to decorate the cake. Didn’t think of that at the time.
But it was delicious.
Give it a try.


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