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delicious carrot cake recipe!

Hello!

Nope, still no baby… My problem is I have thought since last Sunday that the event was imminent; but apparently not. 

Ah well. 

What do I do when I'm at a loose end? First: read. (At night after the kids are in bed, obviously.) Which is why my knitting and sewing projects are sitting unfinished and ignored at the end of my desk right now. 

Tilly and I went to the library today. We love the library. She borrowed two books and I borrowed one: 'Crime and Punishment', Dostoevsky. Oh yes. Not because I'm highbrow and gagging for some heavy Russian narrative. 

I am suffering serious insomnia. 

I thought this might be a plan. And then talking on the phone to my Mum tonight, it turns out when she was pregnant with us, and waiting waiting waiting in hospital, she read 'The Brothers Karamazov', also Dostoevsky, and promptly fell asleep after one page every night. How funny is THAT?! 

So I think this is a good plan. Well tested.

Second loose-end occupier?

I make stuff up in the kitchen. Like carrot cake!

This one was inspired by a dreadful one I made a fortnight ago. So dreadful I actually threw it away. I'm not actually going to tell you which book it came out of because everything else out of that book is good, and maybe I was just having a bad recipe-following day. 

But that being the first carrot cake I'd ever made, I knew what tasted good (and what didn't – I've eaten a lot of it, just never baked one myself) and knew I wanted something that was low sugar and low fat for the kids. And no nuts. And no sultanas. Tilly doesn't like them.

So I ventured out on my own. I split this mix into two and made an adult version (below) in a loaf tin with cream cheese icing sprinkled with flaked almonds. YUM.

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Then I made lunchbox-sized muffins for the kids…

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I am delighted with this cake. So moist and sweet and carroty and delicious. 

INGREDIENTS

½ cup brown sugar

100ml macadamia oil

3 eggs

1 tsp vanilla extract

2 cups plain flour

2½ tsp baking powder

1 tsp bicarb soda (baking soda)

1 tsp cinnamon

1 tsp nutmeg

1 tsp ground ginger

2½  cups grated carrot (I used 3 medium carrots)

½ cup desiccated coconut

1x 440g tin crushed pineapple (drained)

METHOD

Preheat oven to 180° celsius. Beat sugar and oil for a minute, I used electric hand beaters. Add eggs one by one and beat well. Add the vanilla. Sift in the flour, baking powder and soda and the three spices. Stir to mix. Add carrot, coconut and pineapple and combine well. 

I made one loaf tin and a dozen small muffins. 

The loaf cooked for about 25 mins, fan forced oven. The small muffins took about 20 mins. 

Gosh they're yummy. 

Hope you like them!

Off to bed now, hello raspberry leaf tea + Dostoevsky.

xxx

 

12 Comments on “delicious carrot cake recipe!

IWM
June 28, 2010 at 10:41 pm

Hooray! Am loving a recipe without self-raising flour in it, for those of us without such luxuries. But macadamia oil? Can I just use sunflower oil? Or olive? Yum, yum, cream cheese icing! xo

Reply
Leila
June 29, 2010 at 1:32 am

I love carrot cake with pineapple. There was a recipe long ago — Adele Davis? — that called for sesame seeds as well, and that was a great addition too.

I have made my favorite chocolate buttermilk cake with olive oil recently, and it’s just so good.

Hopefully your reading will bring on sleep and then the baby! But don’t let the Russian gloom get to you, whatever you do 😉

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Alex Nolan
June 29, 2010 at 6:47 am

eeew, NOT olive oil, too flavoured, but sunflower would be ok I’m thinking – Fi, you are the Guru though! x

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Renee
June 29, 2010 at 10:26 am

Hey I must have missed the post about being a quad! Wow. And your mum took photos along the way too !!

Hope your new bubba comes soon… In the mean time the cake looks delicious

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bennoss
June 29, 2010 at 12:12 pm

great!
finally a trusted corrot cake recipe.
i think we will give it a go this weekend 😉

be well!

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IWM
June 30, 2010 at 5:29 am

YUUUUUUUUM! Made it with wholemeal flour and sunflower oil (never being one for properly following directions) and it is DIVINE! So moist and delicious. Thank you, o’ wondrous inventer of healthy recipes.

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katepickle
June 30, 2010 at 11:37 am

yummmmmmmm I love carrot cake!

Thinking of you heaps 🙂

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rakster
July 1, 2010 at 11:09 am

drooling!

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Angie
July 3, 2010 at 8:55 am

I made your carrot cake yesterday and it is lovely! I used gluten free self raising flour and it still turned out beautifully. I even toasted it for breakfast this morning!

Thanks for the great recipe.
I can’t wait to meet your new little one.

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Ella
June 15, 2012 at 11:37 am

I made this recipe, following the recipe to a tee and it was BEAUTIFUL!!! It was enjoyed for my Dad’s 66th birthday. The kids helped make it though were initially dissapointed they weren’t making chocolate cake…. BUT…. they LOVED it. Had fun making it and went back for multiple serves! Filing this recipe in the favourites folder. Thanks for sharing 🙂

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Ally
February 2, 2013 at 6:13 pm

I have loved your blog for a while (came over via Rhonda Jean originally) but this is the first time I have commented. Made this today, into two small loaves. I used pineapple pieces that had been soaked in brandy (long story) that I smooshed up in the bowl, and vegie oil (that’s what I had). It’s delicious.

Hope things improve with our crazy weather soon. It was sad to read about the loss of all your chicks. And congrats to your dad, wow, OAM – good work!

Reply
Katherine
March 10, 2013 at 6:18 pm

thanks for the wonderful recipe, jut made some now and there’re delish 🙂

Reply

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