Warning: There is a confession at the end of this post.
I had never made a carrot cake up until recently. I always thought there was a token gesture of carrots in a carrot cake, but was amazed to discover that this cake has five whole carrots in it! That’s no token gesture…that’s dinner. This is the tastiest, most moist, addictively delicious cake I have ever made. It was so good I made a second one a few days later…which turned out just as great.
Here is the recipe, from Donna Hay’s website:
- 1¼ cups (220g) brown sugar
- ¾ cup (185ml) vegetable oil
- 3 eggs
- 1½ cups (225g) plain (all-purpose) flour
- 1½ teaspoons baking powder
- 1 teaspoon bicarbonate of (baking) soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger (see my confession below)
- 2½ cups grated carrot (about 5 carrots)
- ½ cup (60g) chopped pecan nuts (I didn’t include these)
- ½ cup (80g) sultanas (I didn’t include these)
Cream Cheese Frosting
- 250g cream cheese, softened
- ⅓ cup (110g) icing (confectioner’s) sugar, sifted
- 1½ tablespoons lemon juice
Preheat oven to 180°C (350°F).
Place the sugar and oil in the bowl of an electric mixer and beat for 2–3 minutes.
Add the eggs gradually and beat well.
Sift the flour, baking powder, bicarbonate of soda, cinnamon and ginger over the sugar mixture.
Add the carrot, pecans and sultanas and mix until just combined.
Pour into a greased 22cm-round cake tin lined with non-stick baking paper and bake for 55–60 minutes or until cooked when tested with a skewer.
Cool in tin.
For the cream cheese frosting, process the cream cheese in a food processor until smooth.
Add the icing sugar and lemon juice and process until smooth.
Spread frosting on the cooled cake.
Now…cough…this is the part of the post where I must make a small confession. When I made this cake, I kinda made a little mistake. I used ground coriander instead of ground ginger. Both times. The two jars looked so similar except that a few days later I realised the ground ginger still had its seal on it! Now it may sound crazy…but this was cake was un-freaking-believable with ground coriander. And hopefully there is some foodie out there that can explain to me why these flavours worked so well. So while I can completely vouch for this cake with ground coriander…I have yet to make it with ground ginger.