Well, back on track with a very Aussie recipe. I’ve had this recipe for years, I used to bake this CARROT CAKE a lot when I was living in Adelaide and running a small business. And I can’t remember where I found the recipe.
Very easy to make, you don’t need a food processor, just a big bowl and a wooden spoon!
2 cups (300g) self-raising flour
1 cup (220g) sugar
1 teaspoon baking soda
1 teaspoon mixed spices
1 teaspoon ground cinnamon
1/2 cup (120g) walnuts, chopped
2 cups (about 400g) grated carrots
3 small bananas, mashed
3 eggs, lightly beaten
1 cup (250ml) vegetable oil
- Preheat oven to 170°C. Grease a 22cm round cake tin and line with baking paper.
- In a big bowl, mix the flour, sugar, baking soda, spices and walnuts. Add the walnuts and bananas.
- Add the eggs and the oil, mix until all the ingredients are just combined.
- Put in the cake pan and bake for about 1h20 or until a wooden skewer inserted in the middle of the cake comes out dry and the cake springs back to the touch.
Remember, don’t overmix the mixture as this can result in a much heavier texture. This cake is quite light.
It will keep for a while and you can also freeze it.
And I know, it could do with some icing. But icing is not my favourite, so there is none!
If you are desperate though, make a cream cheese icing with 1/3 tub of Philadelphia cream cheese (softened), 2 cups (320g) of icing sugar, 1 tablespoon of vanilla essence and 50ml of lemon juice by beating all of those ingredients until smooth (this actually makes enough for 2 cakes).