In short, this is Carrot Cake, the much loved and a much fussed-about recipe. This is a recipe that needs practice in order to be perfect. A bit too much cinnamon, it will be too strong in spice. A bit too many wet ingredient, the cake is too wet, dense and heavy. We love the light Carrot Cake, not too heavy in ingredients, not too strong in spice.
Ingredients A
3 Eggs
1/2 Cup Brown Sugar
1/2 Cup Castor Sugar
1/2 Cup Vegetable Oil
1/2 Cup Buttermilk
1 tsp Vanilla Essence
Beat Ingredient A until smooth. Possible to use hand whisk.
Ingredients B
2 Cups Self Raising Flour
1 tsp Baking Soda
1/2 tsp Salt
1 1/2 tsp Cinnamon Powder
Sift Ingredients B
Ingredients C
2 Cups Grated Carrots (1 1/2 Large Carrots)
8 Oz Pineapple Crushed
1/2 Cup Dessicated Coconut
1 Cup Pecans / Walnuts Chopped
180 C 25 - 35 mins 9" Round Tin
Method :-
1) Mix Ingredients A together and beat until smooth.
2) Sift Ingredients B and add to A.
3) Fold in Ingredients C into cake mixture.
It is possible to make this cake without mixer, hand whisk will do.
Here are some references that I made to and on top of that, I have asked a dear friend for her family's all-time favourite recipes:-
1)
Prize-winning Carrot Cake
2)
All Recipes' Carrot Pineapple Cake
3)
Sally's Baking Carrot Cake
