I love carrot cake, but it's not something I make all that often. In fact, I think I can honestly put my hand on my heart and say it's been YEARS since I last made a carrot cake. It's been so long, in fact, that I can't remember where my preferred recipe is.
No matter, I have a new preference. When I was making this I had a moment of doubt, as it makes quite a wet batter, but it all came together quite nicely. Oh, and don't let the long list of ingredients put you off - they're all basic, and the method could hardly be easier!
(adapted from Tracy Rutherford's recipe in 9 August 2004 "Fresh Living" magazine)
2 medium or 3 small carrots, peeled and grated
1 cup self-raising flour
1/2 cup plain flour
1 tsp bicarb soda
1/2 tsp each of cinnamon and nutmeg
1/2 cup brown sugar
3/4 cup sunflower oil
1/2 cup golden syrup
1 tsp vanilla
3/4 cup roughly crushed walnuts
1/2 cup dessicated coconut
Preheat the oven to 160C fan-forced, and grease a 20cm-round springform pan. Line the base with baking paper.
Sift the flours, bicarb soda and spices together into a big bowl. In a jug, whisk the brown sugar, oil, golden syrup, eggs and vanilla together. Add the wet ingredients to the dry ingredients and mix with a wooden spoon until they just come together.
Add the carrots, walnuts and coconut and mix gently to combine. The mix really is quite moist, but don't worry.
Pour the batter into the tin. Bake for about an hour. Remove the cake from the oven and let it cool in the tin for about 5 minutes, then turn it onto a cake rack to cool completely.
Once it's completely cold mix half a block of Philly cream cheese with a cup of icing sugar then spread it all over the top of the cake. I dare you not to lick the bowl.
This cake turns out beautifully moist and incredibly more-ish. I ended up giving half of it to my neighbours purely so we wouldn't eat it all within half an hour. As you can see, we didn't even pretend to wait for the icing to set.