Yesterday, I wanted to make Carrot Cake and a couple of years ago my sister gave me an excellent recipe that I would use everytime. When she'd dictated the recipe, the only thing I had handy was my bright orange 3rd year lab book and a black whiteboard marker. So, with the colour penetrating the squared paper, I scribbled down the ingredients and the recipe. Yet when I came to make the carrot cake yesterday I couldn't find my orange 3rd year lab book let alone a copy of the recipe. I know I'd written it out again on a piece of paper to make the cake at R's place but couldn't find that either. I'd probably left it there. So, no problem, I'll call my sister and get the recipe from her again (making it the 3rd or 4th time I'd had to do so) but she was not at home and obviously couldn't remember the entire recipe.
Again, not the end of the world. I would just have to resort to some other simple recipe which I could pull up on the internet; there were hordes of them. Unfortunately, the recipe I used was actually for small cupcake versions of carrot cake and the fact that I found myself without a grater for the carrots meant I had to completely peel 4 carrots. Peeled pieces of carrot are too big; grated carrot really is best.
So just now, sorting out my desk drawers I came across two orange lab books. Hooray! One of them is the 3rd year lab book and there, in the back of the book, the writing still visible through either side of the squared paper, is the scribbled down recipe, complete with greasy marks from when it sat on the kitchen counter during previous cooking sessions.
It is time I kept this recipe in a place I can always come and find it and, right now, this blog, is a perfect place. Plus, you guys can use the recipe below to try baking it yourself and let me know what you think!
- 4.5 oz self-raising flour (125 g)
- 4.5 oz soft (brown) sugar
- 4.5 oz carrots; peeled and finely grated
- 100 ml sunflower oil
- 2 medium eggs
- 1 tsp cinnamon
- a pinch of salt
- 1 oz desiccated coconut*
- 1 oz walnuts chopped*
Method1. Preheat oven to 180 degrees C
2. Sieve the flour, salt and cinnamon into a mixing bowl
3. Stir in the sugar
4. Add the eggs and oil to the dry ingredients and mix well
5. Stir in the carrot, coconut* andand walnuts*
6. Pour the mixture into a prepared tin (greased)
7. Cook for 20-25 minutes
I think that's a pretty simple recipe. After the cake has cooled you can add the traditional icing, which I am sure you can find a recipe for on the internet, but I personally prefer it without the icing.
So have a go and let me know how it turns out!