An oldie but a goodie – carrot cake. Fabulous for an afternoon tea cake, and also good as a lunchbox filler. You can make this yummy cake in either a round tin or a slab tin. It freezes beautifully as well.
Makes: 12 cake slices or lots of lunchbox-sized slices
Prep: 5 minutes
Cook: 1 hour
- 100ml of olive oil
- 200g / 1½ cups of brown sugar
- 4 eggs
- 200g (1½ cups) of carrot, peeled and grated
- 440g of tinned crushed pineapple, strained
- 2 cups (300g) of plain flour
- ½ tsp of salt (iodised)
- 1 tsp of baking powder
- 1 tsp of bicarbonate of soda
- 1 tsp of cinnamon ground
- ½ tsp of nutmeg, ground
- icing mixture or icing sugar
- Preheat the oven to 160˚C fan forced. Line the base of a 20cm round springform cake tin or 20cm x 30cm rectangular tin and grease the sides.
- Mix the oil, brown sugar, eggs, carrot and pineapple together in a large bowl.
- In a separate bowl, sift together the dry ingredients (flour, salt, baking powder, bicarb of soda, cinnamon and nutmeg).
- Fold the dry ingredients into the wet ingredients using a fork (this helps to break up any lumps). Do not over mix.
- Pour cake batter into the cake tin.
- Cook for 40–50 minutes. Test with a skewer at 40 minutes. If it comes out clean it is ready.
- Leave the cake to stand in its tin for 5 minutes, then remove from tin and leave to cool on a cooling rack.
- Dust with icing mixture and serve.
Use the crushed pineapple in juice rather than syrup, as you can strain the juice into a jug and dilute with water and chill for a great kids’ drink later.