About Me

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Sydney, NSW, Australia
Craft/ food story Developer, Writer & Photographer for Newspapers & Magazines. first Book on Quilts out March 2015 with @Interweave All images and content belong to Siobhan Rogers, if you would like to use my images please email me.

Wednesday, May 7, 2014

The Carrot Cake experiment........

I've been home working in the shed and on the computer - the usual I cant show you what I'm working on business...............

Not showing people what I'm up to is a bit tricky for me - I'm not great at keeping quiet.

Anyway I can show you what I baked today!

The cool autumn weather has gotten me very bake-y (I know thats not a word)

The other day I discovered much to my horror that my children didn't know what a carrot cake was!? I'm talking about teenagers..... not toddlers.

Today I was on a mission to show them what they had missed - moist yummy sweet carrot cake with cream cheese icing - My favourite as a kid. My Nana baked it all the time.

Its one of those nice and easy throw everything together and bake cakes. 

 Serves 12
530 Calories/ 2217KJ per serve (including icing)


2 cups plain flour
Pinch of salt
2 teaspoons of baking powder
2 teaspoons of bicarb of soda
1 teaspoon of ground cinnamon
1 & 1/2 cups raw sugar (any sugars fine)
4 eggs
200ml vegetable oil
400g crushed canned pineapple drained
3 cups grated carrot (I used 7 small carrots)
1/2 cup almond meal

23cm or 9 inch round springform cake tin greased and lined.

Oven set at 170C (not fan forced)
or 330F on an electric oven

Using two bowls
put all the dry ingredients in one bowl and the wet ingredients in another bowl (inc carrot). Mixing the wet ingredients.
Place the wet ingredients into the dry ingredients bowl and with a wooden spoon stir to combine.

Pour the stiff mixture into your greased and lined cake tin, tap it on the bench a few times to get the mixture flat.

Bake for 50/ 60 minutes - test with a wooden skewer, its ready when the skewer comes out clean.

leave to cool in tin

Lime Cream Cheese Icing

250grams Cream Cheese
1 cup icing sugar mixture
1 Lime rind finely grated and juice

Beat the cream cheese until soft. Add the rind/ juice of the one lime and 1 cup of icing sugar mixture. Beat until smooth.

When the cake has cooled completely spread the icing on top of the cake.

The verdict

My husband and I loved it - It was beautiful moist and the cream cheese zesty icing.... Heaven 


The kids weren't convinced .....

Looks like I should have introduced it at an earlier age. 

Well I am off 

Let me know what you think of carrot cake?!

Xx Siobhan 

1 comment:

Carla said...

Aww look at the puppy! He wants some : )

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