The Quintessential Carrot Cake

There used to be a great organic café in Brisbane - this is in the time when these types of cafes were new!  Back in the 70's they put out a cookbook, and I somehow found a copy and photocopied some of the recipies.  One of them was this carrot cake, which is moist, tastes wonderful and will feed a crowd. 

You can halve the recipie if you like and make a smaller cake.  You can make this recipie in two loaf tins, or one large square tin, or half in one loaf tin.

If I want a carrot cake, then this is the one I make as it is a never-fail recipie.  It is also fine without the icing.

Carrot Cake

Rating - easy

Ingrediants:

Cake:
1 cup grated carrot
1 cup plain wholemeal flour
1 tsp baking powder
3/4 tsp bicarbonate soda
1/2 tsp salt
1/2 tsp cinnamon
3/4 cup sugar
2 eggs
5 tbls oil
1/2 cup chopped walnuts
400g tin crushed pineapple, drained.

Icing:
3 tbs butter
3tbs cream cheese
250g icing sugar
1/2 tsp vanilla essence

Method

Mix all the dry ingrediants together, making sure there are no lumps.
Add all the wed ingredients and the carrot, mix well
Pour into a greased and lined tin/s.
Bake at 180 C for 35 - 50 minutes.

For the icing, beat the butter and cream cheese together, and add icing sugar and vanilla.  swirl on the cake when the cake is cool.

.......................................................