The Rotary Ladies cake

Cinnamon makes the world go round.

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.

Cake perfection


Heaven on a plate

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)
  1.  Preheat the oven to 180C, line a 24cm or rectangular cake tin
  2. Combine the wet ingredients in a bowl then stir in the dry
  3. Add the carrot, fruit and nuts then pour into the tin
  4. Bake for 45-50 minutes or until it bounces back at a light touch or a knife comes out clean
  5. Cool in the tin for 5 minutes, then turn out and cool on a cake rack
  6. 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.
  7. Devour.
Wet ingredients