Tuesday night I made carrot cake — it’s the second time around with this recipe from KidsSpot (http://www.kidspot.com.au) and I changed it a little.
- 1 3/4 cups self-raising flour
- 1 tsp cinnamon — I increased this to 1.5 or a very heaped teaspoon.
- Half tsp of ginger because I love ginger in carrotcake — not on recipe.
- 1 tsp baking powder
- ½ cup milk
- ½ cup brown sugar — didn’t have brown sugar so used castor sugar and upped it to nearly one full cup — last time it didn’t quite seem sweet enough.
- 2 eggs
- 125g butter — I softened this with a one-minute blast in the microwave.
- 1 cup grated carrot
- ½ cup walnuts — didn’t have walnuts so used raisins.
Preheat oven to 180°C… note I’m using a toaster oven on this. Gave it ten minutes to preheat.
Sift flour, cinnamon and baking powder into medium mixing bowl. I didn’t sift… I’m from the ‘lump it in the bowl’ school of cooking.
Add sugar, carrot, walnuts, eggs and milk, mix until well combined. I used a mixer.
Lastly, add melted butter.
Pour into greased loaf pan and bake for 45 minutes.
I mixed the flour and soft butter first until it was creamy smooth, then sugar and eggs and mixed until completely smooth, then added milk and carrots and everything else until it all looked and smelled good. Then I put the mixture in a square metal baking tray (mine, I think, is 30 x 30 cm and maybe 5 cm deep). Then I loaded in the raisins in with a spoon… did I say ‘loaded’? I meant overloaded.
Do clean skewer test to check it’s done. I use a spoon, stick it in the cake ’till I hit the bottom of the tin — big CLANK sound because I’m usually excited at this point and if it comes away with nothing stuck to it, the cake is DONE.
First slices were served hot (fresh out da oven) to Sophie and Athina with a dollop of vanilla icecream on top and Judging by mfff, oofff, mmmmmfffff, mmmnnnn noises, this recipe was a success.
- Try to use sweet carrots in this Carrot walnut loaf recipe as it makes the resulting loaf extra sweet. I have no idea where to get ‘sweet carrots’ in Bali — anyone know?
- This is a great lunch box filler – though if your kids go to a no-nuts school, you may have to leave out the walnuts. I have never heard of a no-nuts school but in the England of my youth, coming from a no-nuts school would have provoked much merriment if not a few fights.
- This recipe is super-quick and easy to make and freezes really well too. Perfect!
- This recipe was created by Melissa Klemke for Kidspot, Australia’s best recipe finder.
The link to the original recipe at KidSpot:
Hope you enjoyed.
Sean (Sophie’s Dad)