It was great to hear from the Bolton family this week (both here in Perth and in Humbie).
Nicola has sent through one of Mum’s recipes which she says is, “Fantastic! A firm favourite with our family.” Indeed, it could be the recipe that was used for our wedding cake!
I haven’t had a chance to bake it yet in order to take photos for this post. If you do – please send me your photos.
It’s traditional to top a carrot cake with sweet lemony cheese topping, however we usually eat it without. If you are making this for guests, the local fete or school fundraiser, it’s probably nicer to add the topping. (Make sure you label the cake with the ingredients, so folks with food allergies are forewarned – you could leave out the nuts and add sultanas instead).
The method looks super easy – all the best!
Prep: Heat oven to 350 F (180 C) and line 2 x 8” square or 2 x 9” round or 2 x 2lb loaf tins with greaseproof baking paper.
Method: Cream sugar and oil. Beat in eggs. Add dry ingredients, then carrots and nuts. Bake 350 F (180 C) for about 50 mins.
12 oz (350g) soft brown sugar
12 oz (400 mls) corn oil
1 lb (454g) sifted plain flour
2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
12 oz (350g) grated carrots
8 oz (227g) chopped walnuts or pecans or mixed nuts.
8 oz (227g) cream cheese ( e.g. Light Philly)
4 oz (115g) unsalted butter
1 lb (454g) sifted icing sugar
½ tsp vanilla
2 tsp lemon juice.
Method: Cream together cream cheese and butter. Beat in sugar. Add vanilla and lemon juice. Spread over cooled cake.
I’d love to hear if you have made this and how it worked out for you. Please use the comments box below.