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41
RECIPES
NANNA'S CARROT CAKE
Serves 10
INGREDIENTS
250g butter, softened
1 ½ cups (330g) caster sugar
3 eggs
2 cups (300g) self-raising flour
2 teaspoons ground cinnamon
1 teaspoon bicarbonate soda
¾ cup (180ml) buttermilk
1 cup (80g) desiccated coconut
2 cups (approx 3 carrots) finely grated carrot
1 x 440g can crushed canned pineapple in juice,
well drained
1 cup chopped walnuts
Cream cheese frosting, to serve
4. Reduce speed to KNEAD/FOLD setting;
add sifted flour, cinnamon and bi-carb
then and add half the buttermilk. Beat
in half the coconut, then repeat with
remaining buttermilk and coconut
mixtures; mix until just combined.
Lastly on same setting fold through
carrot, pineapple and walnuts until just
combined.
5. Spoon mixture into prepared pan and
bake for about 1 hour and 5 minutes
or until a wooden skewer inserted into
centre comes out clean.
6. Allow cake to cool in pan for 5 minutes
before transferring to a wire rack to cool
completely.
7. Once cake is cool spread with cream
cheese frosting on page 50 if desired.
METHOD
1. Preheat oven to 180°C no fan (160°C
with fan). Grease and line base and
sides of 23cm square cake pan with
baking paper.
2. Assemble mixer using scraper beater.
Add butter and sugar to the mixer bowl.
Slowly turn mixer to CREAM/BEAT
setting and beat for about 1 minute or
until well combined.
NOTE
As this is a large quantity of butter
and sugar some may beat over the
scraper. Mixture may need to be
pushed down once.
3. Add eggs, one at a time, beating well
between each addition.
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