I got the recipe from one of my favourite Australian cooking magazines (hence the measuring cups but I converted for ease), adapted and perfected it through the years… It even won a first in a village competition. Best of all, it is actually what my boys request the most!
Ingredients:
- 185g soft, unsalted butter
- 100g light brown sugar
- 100g dark brown sugar
- 3 eggs
- 240g grated carrots, mixed with the zest and 1tbsp of the juice of a citrus fruit {normally I would use an orange, but today all I had was a grapefruit}
- 25g dessicated coconut
- 120g plain flour
- 120g self-raising flour
- 1/2 tsp mixed spice
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground vanilla
- 1 tsp bicarbonate soda
- 1/2 tsp baking powder
- 1/8 tsp salt
Preparation:
- Grate the carrots and mix in with the zest and juice. Set aside
- Preheat oven to 180C/ 160Fan/ Gas 4 and grease or line a 20cm/ 8″ round springform cake tin
- Cream the butter and sugars together with an electric mixer in a small bowl until light and fluffy
- Beat in the eggs one at a time until well combined
- Transfer into a larger bowl and stir in by hands carrots (with juice) and coconut
- Sift in all the dry ingredients and lightly combine until just mixed
- Spread into the prepared tin and bake for 45 to 50mn, until it feels firm and springy when you press in the centre and the sides are detached
- Cool in the tin for 5mn before transferring to a cooling rack
Icing:
For a simple icing, I sift some icing sugar and mix it in with a little milk to form a smooth and shiny paste. As I had some shredded carrots left, I added it to the paste for effect!
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