In the beginning
Was a carrot salad. The salad was made of carrots, raisins, chopped apples and crushed macadamia nuts (dressed with a squeeze of lemon juice, salt and black pepper).
As good as the salad was, there are leftovers. And your mother brought you up to never throw food. She traumatized you by making you watch pictures of hungry children in Somalia or Turkana on tv. So like the well brought-up person that you are, you find a new way with leftovers.
In the end
You pat yourself on the back for eating salad in its many forms and variations.
Ice the salad with homemade cream cheese icing 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.