If you're like me, and like moist cakes, moist, dense, wholesome, hearty cakes, then this has to be THE carrot cake recipe for you. Good enough to eat without frosting, and I daresay, fairly healthy, judging by the ingredients.
What To Put In
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon ginger
1 cup brown sugar
4 eggs
1 teaspoon vanilla essence
125ml sunflower oil
4 grated carrots, large-ish
10 prunes chopped
1 can pineapple, chopped and drained
handful of walnuts, chopped roughly
1. Sift together all the dry ingredients
2. Mix in a separate bowl the eggs, oil and vanilla, and chuck into the dry ingredients. Stir, (I use a whisk to stir), until all combined.
3. Chuck in all the other stuff, until all combined.
4. Pour into square 8" pan, lined and greased, and plonk into 180C oven for 45-50 minutes.
So easy!!!! Even better if you have domestic help to help grate the carrots. I'm not sure if food processors grate it too finely. Can someone tell me?
Anyway, I made this on Monday night, just before popping out to Zeta Bar for a friend's birthday. Served it on Tuesday night, and it was wonderfully moist. Sister said it could have done with a dollop of thick pure bulla cream, but ahem, I am into health food these days, so no cream. Okay, okay, that's rubbish, I forgot to stock up.
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