Carrot cake

NATALIE EMERY (NEÉ REID)

A few years ago, our family put together our own cookbook. My aunty organised for family members as far as England to send their favourite recipes, with a little bit about themselves, too. Some of those people have since passed away, but the recipes they were famous for live on.

The recipe book is now lovingly covered in cake mix. My grandmother tells me that my great-grandmother actually used to enter cakes, honeys and jams into shows as well, so I know she is especially proud of me for keeping that alive. I guess it brings back memories for her, too.

SERVES 10 PREP AND COOK TIME 1 HOUR 40 MINUTES

2 cups (300g) plain flour 2 teaspoons baking powder 1½ teaspoons bicarbonate of soda 1 teaspoon cinnamon

1 pinch of salt

1½ cups (330g) raw sugar 4 eggs, whisked

200ml canola oil

½ teaspoon vanilla extract

½ cup (50g) chopped walnuts, toasted 2 cups (300g) coarsely grated carrot 440g can crushed pineapple, drained well

1 Preheat oven to 170°C (150°C fan-forced). Grease a 12cm x 25cm loaf pan and line base and sides with baking paper.

2 Sift flour, baking powder, soda, cinnamon and salt into a large mixing bowl.

3 Add raw sugar and mix together with a wooden spoon. Add whisked eggs, canola oil and extract to the flour mixture. Stir until combined.

4 Add walnuts, carrot and pineapple.

Mix well with wooden spoon. Spread evenly in prepared pan. Bake for 1 hour 15 minutes or until a skewer comes out clean when tested (cover cake loosely with foil after 1 hour if over-browning).

5 Top with Cream Cheese Frosting (see recipe, previous page). Suitable to freeze. Not suitable to microwave.