Granny Peggy's Carrot Cake
Ingredients
- 175 g flour
- 2 tsp bicarbonate of soda
- 1 tsp cinnamon
- ½ tsp salt
- pinch nutmeg
- 350 g brown sugar
- 350 ml vegetable oil
- 4 large eggs
- 350 g grated carrots
- 250 g chopped walnuts
To make frosting
- 100 g creamed cheese
- 40 g butter
- 50 g icing sugar
- 3 drops vanilla essence
- extra walnuts to sprinkle
decorate with whipped cream and chopped pineapple ring
- 1 canned pineapple ring
- 125 ml cream whipped
Instructions
- Grease 20cm cake tin
- Sift flour, bicarb, cinnamon, salt and nutmeg into a large bowl175 g flour, 2 tsp bicarbonate of soda, 1 tsp cinnamon, ½ tsp salt, pinch nutmeg
- Mix sugar and oil in another bowl Add eggs. Make a well in flour mixture and add oil and eggs and sugar,350 g brown sugar, 350 ml vegetable oil, 4 large eggs
- Add carrots and walnuts, mix together well350 g grated carrots, 250 g chopped walnuts
- Spoon mixture into cake tin and bake for 1½ hours gas 4 (180℃)
Frosting
- Mash together cheese, butter, icing sugar and essence then stir in chopped pineapple ring. Spread over cake100 g creamed cheese, 40 g butter, 50 g icing sugar, 3 drops vanilla essence
- Decorate with zest and whipped cream1 canned pineapple ring, 125 ml cream whipped
Notes
My Tweaks to my Granny Peggy's Carrot Cake
I used a 26cm bundt baking pan - this bakes faster with less chance of having an underbaked cake in the middle.
I reduced the sugar to 300g
I reduced to oil to 250ml (214g) delicate olive oil
I added 3 slices of dried pineapple pieces chopped- I made these in the air fryer
My tweaks on the method:
Mix dry ingredients in a bowl and sift 3 times
Add sugar and eggs to a separate bowl and using the frothing method beat until light and creamy - about 3-4 minutes
add the oil and beat to ensure even mix
Add dry ingredients in 2-3 batches and mix to ensure no lumps
Fold in the dried pineapple, carrots and nuts.
Pour batter into prepared bundt pan and bake for 45 minutes. Cover with foil and continue to bake 15 minutes. Check with skewer for doneness
Remove from oven and place on wire rack to cool for 10-15 minutes before turning out onto wire rack. Leave to cool. Ice cake when completely cooled. This cake gets better with time. Make the day before and then ice it
Frosting
60g unsalted butter room temperature
150g cream cheese room temperature
60g icing sugar
1 tsp vanilla extract
1 Tbls lemon juice
1 tsp lemon zest
Method
In a bowl add the butter and cream cheese and beat with an electric beater until smooth and creamy.
Add icing sugar and continue to beat
Add the rest of the ingredients and continue to beat until all incorporated and smooth.
Refrigerate for 30 minutes then ice cake and decorate with chopped walnuts sprinkled on top
Serve with whipped cream and chopped pineapple. A fruit tea infusion is a perfect pairing with this cake.