Car­rot cake

Australian Women’s Weekly NZ - - CONTENTS -


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.


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.


I got into bak­ing out of a love of all things sweet, and the rit­ual of sit­ting down to tea and scones. There’s some­thing so peace­ful, calm­ing and tra­di­tional about a cup of tea and a scone. My nanna al­ways had af­ter­noon tea ready when we came to visit. For me, it’s about be­ing part of a legacy of women who have taken their pas­sion for feed­ing their fam­i­lies, shar­ing knowl­edge and bak­ing our hearts into goods we cre­ate.


3 cups (450g) self-rais­ing flour 80g or­ganic but­ter, at room tem­per­a­ture 1 cup (250ml) but­ter­milk, ap­prox­i­mately, at room tem­per­a­ture

1 Pre­heat oven to 220°C (200°C fan-forced).

2 Sift the flour into a large bowl. The more times you sift it, the bet­ter (I sift two to three times). Rub but­ter into flour un­til it re­sem­bles bread­crumbs. This is where the but­ter be­ing at room tem­per­a­ture re­ally helps, as it’s eas­ier to han­dle and works into the flour well.

3 Make a well in the cen­tre and add the but­ter­milk. Mix with a blunt knife un­til it be­comes a soft dough. Add an ex­tra ¼ cup (60ml) if needed.

4. Turn dough out onto a lightly floured sur­face. Knead gen­tly un­til mix­ture comes to­gether. Don’t over-knead or scones be­come hard, like rocks. Pat into a 2cm high round and cut scones with a 5.5cm scone cut­ter. Don’t twist the scone cut­ter or the scones won’t rise up straight – they fall to the side. Press dough back to­gether and cut more. (Note: each time dough is re­com­bined, scones will be less ten­der.)

5 Place on a tray about 1cm apart. Bake for 20 min­utes un­til golden and risen.

6 Trans­fer to wire rack to cool. A great scone will sound hol­low when tapped on the bot­tom. Suit­able to freeze. Not suit­able to mi­crowave.


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