For this cake, I use the leftovers of a carrot salad that has raisins, chopped apples and crushed macadamia nuts (dressed with a squeeze of lemon juice, salt and black pepper). Waste not want not right?
It is a simple dump everything in a bowl cake.
Ice the cake with sweetened cream cheese icing, check out Homemade Cream Cheese and proceed to stuff your face.
It's Salad ... It's Cake ... It's Carrot Cake
- 1 cup cane sugar
- 4 large eggs
- 1 cup vegetable oil
- 450 grams or 3 cups of grated carrots
- raisins, crushed nuts, apples, pineapple (optional)
- 2 1/2 cups all purpose flour
- 1 1/4 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 3 teaspoons mixed spice or cinnamon
- 1/2 teaspoon salt
DirectionsPreheat oven to 170ºC/350ºF.
In a bowl, beat the 1 cup of sugar with the 4 eggs until combined. Add the 1 cup of oil gradually as you continue mixing.
Fold in the 3 cups grated carrots and raisins or pineapple or apple or crushed nuts.
In a separate bowl, mix the 2 1/2 cups flour, 1 1/4 tsp baking powder, 1 tsp bicarbonate, 3 tsp mixed spice and 1/2 tsp salt.
Gently fold in the dry ingredients into the carrot mixture until all the flour is combined. Do not overmix.
Bake until when knife is inserted it comes out clean – about 35 min. Halfway through the baking time, rotate the baking tin front to back.