sharing recipes from one generation to the next
I have an idea that carrot cake was popularised by hippies as an “approved” nutritious food, but most versions of carrot cake from hippidom were a big disappointment if you were craving real cake. This carrot cake eclipses all others I have ever eaten or baked. It’s dense, moist, fruity, sweet and moreish with just a hint of spice. We eat it unembellished generally, but it’s equally good (some might argue better) with a lemon cream cheese topping. This cake, unlike most is best eaten the day after it is baked……. if you can resist.
Ginger Carrot Cake
1 cup SR Flour
1 teaspoon bicarbonate soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 cup brown sugar
1 1/2 cups grated carrots
1/2 cup sultanas
1/2 cup roughly chopped walnuts
1/2 cup roughly chopped crytallised ginger
2/3 cup grape seed oil
2 eggs, lightly beaten
Preheat oven to 160C
Grease and line a large loaf tin with baking paper.
Combine all the dry ingredients plus carrot, fruit and nuts together in a mixing bowl. Make a well in the centre, pour in the eggs and oil, mix to thoroughly combine.
Pour the mixture into the loaf tin. Bake for approx 45 minutes, or until the centre springs back. Turn our of the tin and cool on a wire rack. Store in an airtight container