I baked this cake on the day my family returned from their holiday, and it disappeared very quickly.
- 150g butter, softened (and a bit more for greasing the cake tin)
- About 1 tablespoon grated orange rind
- 1/2 cup brown sugar
- 2 eggs
- About 1 cup grated carrot
- 1 cup plain flour
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 2 teaspoons baking powder
- 2 tablespoons milk
- Preheat oven to 180 degrees Celsius, and grease a 20cm round cake tin with butter.
- Cream butter, orange rind and sugar with a knife until butter has been cut up into small pieces, then with a fork until the mixture forms a light fluffy cream
- Add eggs one at a time, beat mixture well after each egg
- Stir in carrot
- Sift flour, cinnamon, nutmeg and baking powder into creamed mixture
- Mix well
- Stir in milk
- Put mixture into the 20cm round cake tin
- Bake at 180 degrees Celsius for 35 minutes or until cake bounces back when lightly touched
To see if the cake is ready, stick a knife into the top of it (in an inconspicuous part of the cake) and take it out. If the knife has cake mixture stuck to it, the cake is not ready.
- Leave cake in tin for 10 minutes before turning it upside down onto a cooling rack
- Once the cake is cold, you can ice it with cream cheese icing (although I just ate it warm)
Store the cake in a cake tin or under a cover at room temperature. I put it in the refrigerator and it became firm overnight.
Recipe originally from Edmonds Cookery Book, 42nd Edition (1998)
The Retrospective Part
9th of October, 2011.
The cake was very moist and delicious, albeit a little flat.
I was convinced by this cake that carrot cakes are a worthwhile baking outlet.