One day, in my old job, a lady named Courtney brought in this giant, delicious and addictive carrot cake. It blew my mind. So much so that I asked her for the recipe and a couple of months later it landed in my inbox. What a treat!! That was over 3 years ago and while the memory of that incredible carrot cake sticks in my mind, I have never actually tried to execute the recipe – until now.
Recipe: Courtney’s Very Best Carrot Cake
2 cups plain flour
2 tsp baking powder
1 ½ tsp bicarb soda
1 tsp salt
2 tsp cinnamon
1 ½ cups sugar
1 ¼ cups sunflower oil
2 cups grated carrot (2-3 carrots)
250g crushed pineapple (this is a 400g tin pineapple, drained of all juice)
½ cup chopped walnuts
Sift the flour, baking powder, bicarb soda, salt and cinnamon. Add the sugar, oil and eggs and mix well. Stir in the carrots, pineapple and walnuts. Pour into tin and bake at 180 degrees for approx 45 mins (may take longer – check with a skewer).
Note – you could try reducing the sugar and oil a little bit, but too much as it would affect the texture of the cake.
Cream Cheese Icing
60g cream cheese (at room temperature)
30g butter (at room temperature)
1 tsp lemon zest
1 ½ cups soft icing sugar
Beat cream cheese, butter and lemon. Gradually beat in icing sugar
Note: this is sufficient icing to ice the cake, but if you want to split the cake and add a layer of icing in the middle, it would be worth doubling the icing mix.