Classic carrot cake recipe

The best recipes are often those that have been passed down through generations. Such is the case with this classic carrot cake, which can be found in The Australian National Trust Recipe Book, compiled by Loretta Hammond. Originally published in 1994, it’s packed full of old-fashioned family favourites such as ham and cheese quiche and golden syrup dumplings.

Lightly spiced with cinnamon, laced with sweet carrot and topped with tangy cream-cheese icing, this traditional cake is not only delicious, the generous size means it will also easily feed a crowd. We added a contemporary update and encircled the cake with caramelised pecans but if you would prefer to stay true to the original recipe, take Loretta’s advice and simply dust the top with cinnamon.

CARROT CAKE

Serves approximately 12 / makes one large cake

INGREDIENTS

2 1/4 cups of plain flour

1 1/2 teaspoons of bicarb soda

2 1/2 teaspoons of cinnamon

1 teaspoon of salt

2 cups of sugar

4 eggs

1 1/2 cups of grated carrot

1 1/2 cups of canola oil

METHOD

1.  Preheat the oven to 180 °C. Grease a 32.5 x 22.5 x 5cm rectangular tin or a deep, large round tin and then line with baking paper.

2.  Mix the flour, cinnamon, salt and bi-carb soda until combined and set aside.

3. In a large bowl, beat eggs and sugar together until fluffy and the colour of pale lemon.

4. Add carrots and oil then mix well.

5. Fold through flour mix until combined.

6. Pour into prepared pan then bake for 50 minutes, or until a pick inserted in the centre comes out clean.

7. Cool completely in pan on a wire rack before icing.

8. Ice generously with cream cheese icing then sprinkle lightly with cinnamon.

CREAM CHEESE ICING

INGREDIENTS

125g cream cheese, softened

1/4 cup of butter, softened

2 1/4 cups of sifted soft icing sugar

1 teaspoon of finely grated lemon rind

METHOD

Beat together cream cheese and butter until combined. Add sugar and lemon rind and beat together until of spreading consistency, then spread on cake.

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