The Rotary Ladies cake

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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


Written by allconsuming

May 26th, 2012 at 9:28 am