Sometimes the mood strikes to bake cake. Last weekend, it was carrot cake so I dug out a recipe from Donna Hay that I've used a few times before. It's quite simple but definitely delicious. And the icing isn't overly sweet.
1 1/4 cups brown sugar
3/4 cup vegetable oil (we used sunflower oil)
1 1/2 cups plain (all-purpose) flour
1 1/2 teaspoons baking powder
1 teaspoon bicarb soda (baking soda)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 1/2 cups grated carrot
1/2 cup chopped pecan nuts
1/2 cup sultanas
1. Preheat the oven to 180-degrees-C. Place the sugar and oil in a bowl and mix with an electric mixer for 2-3 minutes. Add the eggs gradually and beat well.
2. Sift the flour, baking powder, bicarb soda, cinnamon and ginger over the sugar mixture. Add the carrot, pecans and sultanas and mix until just combined.
3. Pour the mixture into a greased 22cm (9 in) round cake tin lined with non-stick baking paper and bake for 55-60 minutes or until cooked when tested with a skewer. Serve the cake warm or cool completely and spread with cream cheese frosting (see below).
250g cream cheese
1/3 cup icing sugar
1 1/2 tablespoons lemon juice
Cream cheese frosting
Mix 250g softened cream cheese in a food processor until smooth. Add 1/3 cup sifted icing sugar and 1 1/2 tablespoons lemon juice and mix until smooth.
images the indigo crew