This recipe was introduced to my by Bec, my partner in blogging crime way back when we blogged together on Glamorouse. My GOD I can’t believe that was SEVEN years ago.
Anyway, this is carrot cake made better. A humingbird cake but not. There was a story behind it which I can no longer recall but the cake, this cake is my absolute favourite. That’s right. More than a chocolate one or a simple butter cake, this, this is my Queen of Cakes.
Baking makes some people nervous but really, it’s just about slowing down and going with it. This cake (below) I only lightly drained the pineapple and dumped the whole can in rather than the designated 1/2 cup. I then did 2 heaped cups of SR flour instead and voila, perfection.
Rotary Ladies Cake
- 2 heaped cups self-raising flour
- 1/2 tsp bicarb
- 2tsp cinnamon
- 1 cup caster sugar
- 3 eggs
- 1 cup vegetable oil
- 1 tsp vanilla
- 2 cups grated carrot (3 small-medium carrots)
- 3/4 cup dessicated coconut
- 1 440g can crushed pinapple, drained
- 1/2 cup sultanas or raisins
- 1/2 cup walnuts (or nut of choice, or leave out altogether as I often do)
- Â Preheat the oven to 180C, line a 24cm or rectangular cake tin
- Combine the wet ingredients in a bowl then stir in the dry
- Add the carrot, fruit and nuts then pour into the tin
- Bake for 45-50 minutes or until it bounces back at a light touch or a knife comes out clean
- Cool in the tin for 5 minutes, then turn out and cool on a cake rack
- You can leave it un-iced, perfectly acceptable or put a simple lemon glaze on it (icing sugar mixed with enough lemon juice to pour over the cake) or a cream cheese icing.