If you enjoy the spicy chewy goodness of a decent carrot cake, it is time for a happy dance. Yes, there is an actual Carrot Cake Day – and it is today! (Read more)
“Carrot cake is a lovely creation that evolved out of the Medieval favorite called carrot pudding. Through times in history when access to sugar was non-existent or very hard to come by, people have used sweet vegetables to make their desserts sweet. This has been recently as during World War II. During this difficult time the government of Britain needed to ration food and luxury items to their population. You can be sure that this cake experience a surge in popularity! During the war, the Ministry of Food in Britain encouraged people to try many different recipes that used carrots as a sweetener. They suggested carrot cakes, carrot puddings and carrot filled pies! It is also something to note that carrot sweetened confections are healthier for you.”
Chef Pieter shares a recipe for a traditional carrot cake with cinnamon, coconut, pecan nuts, pineapple and of course, carrots! This recipe promises to be a family favourite, so try it this weekend and if you can’t wait, pop into Leopard’s Leap for a moist carrot cake from the dessert buffet!
As you know, we love pairing cake with wine! Although the general online consensus is to pair Sherry with carrot cake (read more), we think our 2015 Culinaria Pinot Noir Chardonnay will be quite a good partner to the cake – provided you drop the icing 😉 But that is of course no surprise, the wine just about works with everything!
Carrot Cake Recipe
Makes 1 cake
2 cups sugar
3 ml vanilla essence
375 ml sunflower oil
2 cups cake-flour
5 ml baking-powder
10 ml bicarbonate of soda
10 ml fine cinnamon
5 ml salt
500 g grated carrots
200 ml fine coconut
90 g chopped pecan nuts
1 tin pineapple pieces
Preheat oven to 180 °C.
Line a cake-tin with baking-paper.
Whisk sugar, eggs and vanilla essence together and add oil gradually.
Sift flour, baking powder, bicarbonate of soda, cinnamon and salt together.
Mix the dry ingredients into the wet ingredients.
Add the carrots, nuts and pineapple to the mix and incorporate.
Place into the cake-tin and bake for 25 minutes.
Leave to cool before piping the icing on top.
250 g cream cheese
100 g icing-sugar
Whilst beating the cream cheese, add the icing-sugar and beat until smooth.
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