CARROT CAKE

22 February 2009

Cake Ingredients:

300g plain flour, plus 10ml baking powder

300g Self Raising Flour plus 2.5ml baking powder

7.5ml cinnamon,

1ml salt,

145g-150g chopped tinned pineapple

200g-250g grated carrot,

60g chopped walnuts,

3 large eggs,

120ml milk

120ml vegetable oil

100ml plain yoghurt

7.5ml vanilla,

400g sugar.

Syrup: 110g sugar, 70ml water

Icing: 60g butter, 120g icing sugar, 140g cream cheese.

This amount will ice top of the cake. Make up to double quantities if an internal layer of icing is wanted.

Oven: 160C.

Serves: 10

Source: Mammoth Mountain Inn

METHOD

Sift together flour, baking powder, cinnamon, salt.

Add crushed pineapple, grated carrot, chopped walnuts.

Beat together eggs, vegetable oil, milk, yoghurt, sugar, vanilla and add to above mix.

This will produce a quite runny batter.

Pour into lined 8" cake tin

Bake 90-120mins

Heat syrup ingredients together and pour over hot cake.

Allow to cool.

Out of the oven.

Icing:

Beat butter very well. Gradually beat in icing sugar. Then add cream cheese.

Frost the cake.

recipes

On a summer trip we stayed at the

Mammoth Mountain Inn in the Sierra Nevada.

I had the Carrot Cake for dessert and managed to obtain the recipe.

I have adapted it to achieve a cake more suited to a home setting as the recipe made enough for a small army, with more sugar than we can comfortably eat.

I will put the original on the site if you fancy a go at it.

I have found that crushed pineapple is no longer available. It is best to chop or use ahand blender on tinned pineapple chunks.

The picture shows my impatience. I took the cake out of the too early. This is why the bottom of the cake looks a little under done.

Make sure a skewer comes out clean, although the cake is delicious as it is.

NICOLA'S CARROT CAKE

Nicola's Carrot Cake

Nicola made the carrot cake for Easter. She added soaked cranberries instead of chopped pineapple.

The icing is Quark with lots of icing sugar.

CARROT CAKE

Process

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