A round carrot cake ?

Pipkin

Ok, no probs

This recipe is from my manual for my Kenwood Patissier Mixer, so I'll just copy it as given and leave you to interpret how to make it without a mixer.

10ml (2tsp) baking powder
10ml (2tsp) bicarbonate of soda
2.5ml (1/2tsp) salt
10ml (2tsp) ground cinammon
5 ml (1tsp) ground nutmeg
2.5ml (1/2tsp) ground cloves
60 ml (4tbsp) vegetable oil
225g (8oz) caster sugar
65g (21/2oz) light soft brown sugar
10ml (2tsp) vanilla essence
3 eggs
250g (9oz) crushed pineapple with juice
175g (6oz) chopped toasted pecans or walnuts
50g (2oz) dessicated coconut
250g (9oz) grated carrots
175g (6oz) raisins
500g (1lb2oz) plain flour

1: Preheat oven to 180c/350F/Gas mark 4, grease a 33cm x 25 cm (13 x 9 in) cake tin, sift the flour, baking powder, bicarb of soda, salt, cinnamon, nutmeg and cloves into a bowl and set aside.

2: Using the beater on speed 4-6, beat together the oil, sugar, brown sugar, vanilla and eggs, until smooth. Reduce speed to 2 and add pineapple, walnuts, coconut, carrots and raisins until well mixed.

3: gradually beat in the flour mixture on speed 2, until well combined. Pour mixture into the tin and bake for 40 - 50 minutes.Turn out on a wire rack to cool.

Hope that's ok!!

morganlefay

Thank you v much Pipkin for the no-banana version. The yummy cake I had last week certainly didn't taste bananaery and I hate those cakes you make to use up squishy nanas - why not just bin them or train the dog to eat them ? But pineapple sounds very excellent to me and I shall make it today (Sat) as OH has, unusually, gone to work and I've got to do something to cheer myself up between the piles of washing and clearing up the mess I made making damson jam. I'll let you know how it goes (the carrot and pineapple cake, not the piles of washing, which are pretty predictable, really) Thanks again....:T

Pipkin

Hi Morgan

I made the pineapple version today, but it wasn't too successful for me.

I think it was because it makes such a large quantity and I tried to cook it all in one go in the micro (my oven is dodgy).

The top seemed to be cooked a LONG time before the bottom was, which probably dried and toughened out the cake a bit.

I reckon if I had split it into two portions of a comparable size to the banana one and cooked them seperately (and then sanwiched together with topping as filling) it would have turned out moist and yummy (as the banana one always does).

Ah well, you live and learn.

I'm sorry if I led you to make a not so great cake though, I feel bad about that.

morganlefay

Hi Pipkin, only just got back to this. I went out on Sat and bought all the stuff to make cake and ice it with thick, squidgy cream cheese icing - mega calories, oh dear -, came home, sat down with a cuppa and the newspaper and 2 hours later woke up from heavy snooze, only just leaving time to get supper on and pretend I had been rushing about all afternoon before OH came home from work, so you did better than I did as I've got all the ingredients for a cake but still no cake and at least you made one ! No apologies needed - at least you made a cake (it'd be nice in trifle wouldn't it, if not a perfect cake ?). But the recipe looks so good I will do it today (Tues) but in the big oven so am still grateful to you for nice sounding recipe.
M